Spicy fish fillets with capsicum, bean and tomato salsa

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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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

More weights & measures

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

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 358cal

Kilojoules 1500kJ

Protein 38g

Total fat 6g

–Saturated fat 1g

Carbohydrates 35g

–Sugars 12g

Dietary fibre 9g

Sodium 430mg

Calcium 160mg

Iron 3.5mg

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.

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