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)
⅓cup reduced-salt chicken stock
⅓cup wholemeal couscous
1 Tbspgrated lemon zest
2 Tbspchopped mint leavesplus extra to garnish
⅔cups diced cooked or canned beetroot
2 spring onionsthinly sliced
2 tsplemon juice
1 tspolive oil
2 Tbspcrumbed reduced-fat ricotta
1 cupbaby 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.