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Fish with chilli, mango & lime salsa

Fish with chilli, mango & lime salsa

A star rating of 4.7 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Rub sea bream or mackerel with Cajun spice, bake whole and serve with a cool and fresh avocado sauce and rice

Nutrition: per serving
low insalt0.5g


  • 4 whole sea bream or mackerel , descaled and cleaned (ask your fishmonger to do this)
  • 2 tbsp Cajun seasoning (we used Schwartz)
  • zest and juice 1 lime
  • 1 tbsp oil
  • 1 ripe mango , peeled, stoned and diced
  • 1 red chilli , deseeded and finely chopped
  • 1 ripe avocado , peeled, stoned and diced
  • 2 spring onions , sliced
  • small bunch coriander , chopped
  • 200g green bean
  • rice , to serve


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.

  • STEP 2

    Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.

  • STEP 3

    For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.

Goes well with

Recipe from Good Food magazine, June 2012


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A star rating of 4.7 out of 5.12 ratings

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