Cajun chicken gumbo
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite
Fish with chilli, mango & lime salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 whole sea bream or mackereldescaled and cleaned (ask your fishmonger to do this)
- 2 tbsp Cajun seasoning(we used Schwartz)
- zest and juice 1 lime
- 1 tbsp oil
- 1 ripe mangopeeled, stoned and diced
- 1 red chillideseeded and finely chopped
- 1 ripe avocadopeeled, stoned and diced
- 2 spring onionssliced
- small bunch corianderchopped
- 200g green bean
- riceto serve
Nutrition: per serving
- kcal552
- fat34g
- saturates7g
- carbs29g
- sugars6g
- fibre6g
- protein33g
- salt0.5glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
step 2
Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
step 3
For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.
