Healthy Recipe

Chef Ray: Baked Fish with Beetroot and Mint Salsa

Qwik and simple to make, flavoursome to boot.

Baked Fish with Beetroot and Mint Salsa

Qwik and simple to make, flavoursome to boot.
Keyword: Baked Fish with Beetroot and Mint Salsa, Clean Eating, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes
Servings: 1


  • 1 frozen hoki fillet (around 110g)
  • cup reduced-salt chicken stock
  • cup wholemeal couscous
  • 1 Tbsp grated lemon zest
  • 2 Tbsp chopped mint leaves plus extra to garnish
  • cups diced cooked or canned beetroot
  • 2 spring onions thinly sliced
  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 2 Tbsp crumbed reduced-fat ricotta
  • 1 cup baby rocket


  • Cook frozen hoki fillet according to packet instructions.
  • Meanwhile heat stock to a simmer, add couscous, cover and set aside for 3-4 minutes before adding lemon zest and half the mint and fluffing grains with a fork.
  • Place diced beetroot, spring onion, remaining mint, lemon juice and olive oil in a medium bowl to make salsa; stir to combine.
  • Put hoki and couscous on a plate. Spoon beetroot salsa onto fish; scatter with crumbed ricotta, garnish with mint leaves and serve with rocket.


From: Macri, Liz (Sep 2016)  in: Single Serve Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

Share this post so your friends can benefit as well.

Grab my popular eBook Coach Ray’s Top 10 Healthy Recipes for only $7 (normal $27). It is packed full of Healthy Recipes to fuel your training, racing and recovery. Click here to purchase.

Healthy Recipes

If you enjoyed this recipe here is one I published last year:

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.