Spiced fish with slaw and coconut rice

This super healthy spiced fish recipe is so quick and easy and with a fresher take on the traditional coleslaw, it will be a winner with the family.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 tablespoon olive oil
4 x 130g firm white fish fillets
½ x 30g sachet reduced-salt taco seasoning
2 cups finely shredded red cabbage
1 large carrot, coarsely grated
½ small red onion, thinly sliced
½ cup fresh coriandercilantroX, finely chopped
2 tablespoons lemon juice
2 x 250g pouches microwavable brown rice
⅓ cup shredded coconut, toasted
4 cups broccoli florets or 2 bunches broccolini, trimmed, halved

Instructions

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1 In a large non-stick frying pan, heat half of the olive oil over medium-high. Sprinkle fish with seasoning. Cook fish for 2-3 minutes each side, or until just cooked through. Set aside.

2 Meanwhile, in a bowl, combine cabbage, carrot, onion, coriander, lemon juice and remaining oil.

3 Heat rice according to packet instructions. Stir in toasted coconut. In a saucepan of boiling water, cook broccoli until just tender. Drain.

4 Serve fish with coconut rice, slaw and broccoli.

Variations

Make it gluten free: Check taco mix is gluten free.

Nutrition Info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Protein 29 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 9 g

Dietary fibre 9 g

Sodium 250 mg

Calcium 100 mg

Iron 3 mg

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.