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Peppered fish with tomato and bean salad

Serves 4

Prep Time 15 min

Cooking Time 15 min

Ingredients

  • Cooking oil spray
  • 300g mini peppers, halved
  • 4 x 150g white fish fillets, such as tilapia
  • 2tsp mixed peppercorns, finely crushed
  • 400g mixed tomatoes, quartered
  • 1 small red onion, thinly sliced
  • 400g tin kidney beans in water, rinsed and drained
  • 25g bunch fresh flatleaf parsley, leaves picked
  • Juice 1 lime, plus 2 extra limes, halved, to serve

Method

  1. Spray a large griddle pan with oil and set over a high heat. Cook the peppers for 5–7 min, turning, until charred and tender. Roughly chop, then put in a large bowl and set aside to cool a little.
  2. Sprinkle both sides of the fish with the crushed peppercorns. Spray the pan with more oil, then cook the fish over a medium heat for 2–3 min on each side until just cooked through.
  3. Meanwhile, add the tomatoes, onion, beans, parsley and lime juice to the cooled peppers and toss lightly. Divide the salad among 4 dishes, top each with a fish fillet, then serve with a lime half.

Nutrition per serving

Read more on how we calculate nutrition.
225 33g 3.5g 0.8g 6.8g 8.2g 0.2g 256mg 16.2g 5.5mg

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