Spicy fish fillets with capsicum, bean and tomato salsa

Try this Mexican-inspired dish - you can make it gluten-free and it's low in calories too!

Serves: 4

Time to make: 20 mins

Ingredients

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350g mini capsicums or 3 standard capsicums
4 x 150g fish fillets, trimmed
2 ½ tablespoons Mexican seasoning
1 small red onion, thinly sliced
400g small tomatoes, quartered
400g can black beans, drained, rinsed
⅔ cup fresh flat-leaf parsley
2 tablespoons fresh lime juice
4 slices ciabatta bread

Instructions

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1 Set a medium-sized grill pan over a high heat. Cook capsicums for 5-7 minutes or until charred and tender. Chop roughly and place in a large bowl. Set aside.

2 Sprinkle both sides of fish with Mexican seasoning. Spray a medium-sized grill pan with oil and set over a medium heat. Cook each side of fish for 2-3 minutes or until just cooked through.

3 Meanwhile, to make salsa, add remaining ingredients to capsicum bowl and toss lightly. Top salsa with fish and serve with toasted ciabatta.

Variations

Use a can of no-added-salt kidney beans instead of canned black beans.
Make it gluten free: Use gluten-free pizza bases and check tomato paste and yoghurt are gluten free.

Nutrition Info (per serve)

Calories 358 cal

Kilojoules 1500 kJ

Protein 38 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 9 g

Sodium 430 mg

Calcium 160 mg

Iron 3.5 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.