Papaya for summer. Beansprouts for vitality. Add them to the wonderful healthy properties of fish, and this dish will make you feel ready to take on the world.
Preheat the oven to 180 degrees Celsius.
To make the salsa, combine the papaya, beansprouts, cucumber, chilli, mint and coriander in a bowl. Season with salt and pepper and pour over the lime juice. Refrigerate for at least an hour before serving.
Wipe the fillets with a damp paper towel and pat dry. Squeeze a third of the lime juice over the fillets then, using a pastry brush, lightly brush chilli oil over one side of each fillet. Top each fillet with a pinch of chopped coriander before loosely wrapping each in its own sealed foil parcel.
Bake the fish parcels on a baking tray for 15 minutes. Serve the fish on a bed of salsa with a sprig of coriander on top and stir-fried Asian greens on the side.
Makes 4 servings
| Prep Time: | 60 mins |
| Cooking Time: | 15 mins |
| Ready in: | 1 hr 20 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1274 kj |
| Calories | 304 kcal |
| Fat | 11.9 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 9.5 g |
| Total Protein | 34.4 g |
| Fibre | 7.1 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
