The fresh mango salsa also works well with salmon and prawns.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
lemon pepper seasoning
sea salt
1 tablespoon olive oil
300 grams green beans
Mango salsa
1 avocado, peeled and diced
1 mango, peeled and diced
2 spring onions, thinly sliced
½ cup diced cucumber
2 tablespoons chopped basil
2 teaspoons lime or lemon juice
1 tablespoon olive oil
METHOD
Salsa: Combine all the ingredients in a bowl and season.
Beans: Trim off the stem end and slice the beans on the diagonal. Cook in boiling salted water until crisp tender then drain and refresh under cold water. Drain well and set aside.
Fish: Dust both sides of the fish generously with lemon pepper and sea salt.
Heat the olive oil in a sauté pan and cook the fish on both sides until just cooked through.
To serve: Arrange the beans on plates and top with the fish. Spoon over the salsa and drizzle with a little olive oil.
Pantry note: Lemon pepper seasoning is available at supermarkets in the spice section.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.