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Cajun baked snapper with risoni bean salad
Serves: 4
Time to make: 25 mins
Ingredients
- 4 x 125g snapper fillets
- 2 tablespoons Cajun spice mix
- 1 ½ cups risoni pasta
- 2 capsicums, roughly chopped
- 425g can kidney beans, drained, rinsed
- 1 small red onion, finely diced
- ½ cucumber, roughly diced
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Instructions
1 Heat oven to 180ºC. Place snapper in a large ovenproof dish, scatter with Cajun spice mix and bake for 15-20 minutes or until cooked through.
2 Cook risoni following packet directions. Once cooked, rinse with cold water and set aside.
3 In a large bowl combine the remaining ingredients then mix in cooked risoni.
4 Divide risoni bean salad among 4 plates and top each with snapper fillet. Season to taste.
Serving suggestion
Serve with a lemon wedge.
Variations
Make it gluten free: Check Cajun seasoning is gluten free and use gluten-free pasta.
Nutrition Info (per serve)
-
Calories 526cal
-
Kilojoules 2200kJ
-
Protein 41g
-
Total fat 6g
-
–Saturated fat 2g
-
Carbohydrates 75g
-
–Sugars 10g
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Dietary fibre 10g
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Sodium 290mg
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Calcium 130mg
-
Iron 4mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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