This delicious meal conjures up the lively flavours and aromas of a Louisiana kitchen.
Ingredients
- 60ml (1/4 cup) olive oil
- 1 tablespoon Cajun Seasoning
- 1 teaspoon paprika
- 1 teaspoon fresh lemon juice
- 1 garlic clove, crushed
- 4 (about 200g each) firm white fish fillets (such as ling)
- 2 lemons, halved crossways
- 1 x 420g can red kidney beans, rinsed, drained
- 2 celery sticks, ends trimmed, thinly sliced
- 1/2 red onion, thinly sliced
- 120g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum)
- 2 tablespoons Paul Newman's Own Light Raspberry and Red Wine Vinaigrette
Method
- Step 1Preheat oven to 180°C. Combine the oil, Cajun seasoning, paprika, lemon juice and garlic in a medium bowl.
- Step 2Cut four large pieces of non-stick baking paper. Place 1 fish fillet in the centre of each piece of baking paper. Spoon the Cajun seasoning mixture evenly among the fish. Fold to enclose the filling and form a parcel. Place the parcels on 2 baking trays. Bake for 10 minutes or until fish flakes when tested with a fork in the thickest part.
- Step 3Meanwhile, heat a medium non-stick frying pan over high heat. Add the lemon, cut-side down, and cook for 5 minutes or until charred.
- Step 4While the lemon is cooking, place the beans, celery, onion, roasted capsicum and vinaigrette in a large bowl and gently toss until just combined.
- Step 5Divide the fish parcels among serving plates. Serve with the bean salad and the charred lemon.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1995 kj
Energy
20g
Fat Total
2.5g
Saturated Fat
8.5g
Fibre
56g
Protein
17g
Carbs (total)
All nutrition values are per serve
- Author: Julie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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