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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

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

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