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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