Now this is a colourful meal! A combination of crispy oven-baked fish with fresh veggies and a citrusy, herb drizzle make it the perfect, healthy dinner for the warmer months.
Once you’ve put all the ingredients together, serve it in a bowl, over rice or spoon into warm tortillas for easy-to-eat wraps.
- 500g white fish (like basa or flathead)
- 1/2 cup Panko breadcrumbs
- 1 tablespoon Mexican seasoning
- 2 tablespoons olive oil, plus a little extra
- salt and pepper
- 2 corn cobs
- 1 avocado, cubed
- 1 tin black beans, drained and rinsed
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, chopped in half
- 2 limes
- 1 bunch fresh coriander
- 1 garlic clove
- 2 tablespoons cold water
- Preheat oven to 180 degrees. Line a tray with baking paper.
- Chop the fish into small chunks, about 3cm long.
- In a bowl, combine the oil, juice of ONE lime, Mexican seasoning and breadcrumbs.
- Add the fish and mix thoroughly to coat.
- Spread the fish out evenly in one layer on the baking paper.
- Bake in the oven for about 20 mins or until crispy and golden. No need to turn.
- Bring a pot of water to the boil and cook the corn cobs until tender, then drain.
- Finely chop a handful of coriander and place in a small bowl.
- Add cold water, remaining lime juice and a drizzle of olive oil.
- Season with salt and pepper and set aside – this will be your dressing.
- Shave the kernels off the corn cobs and place onto your serving platter or in your salad bowl.
- Start adding your other salad ingredients: black beans, cherry tomato, red onion, avocado. You may wish to add other salad veggies like baby spinach, grated carrot, etc.
- Add the fish on top and drizzle with dressing.
- Serve as is, on a bed of brown rice or in warm tortillas.