Baked fish with beetroot and mint salsa
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Time to make:
$6.20 per serve
(at time of publication)
Full ingredients list:
110g frozen barramundi fillet
1/3 cup wholemeal couscous
2/3 cup cooked or canned beetroot, diced
2 shallots, thinly sliced
1 tablespoon chopped mint leaves, plus extra, to garnish
2 teaspoons lemon juice
1 teaspoon olive oil
2 tablespoons crumbled fresh
1 cup baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook frozen barramundi fillets according to packet instructions.
Step 2 Meanwhile, prepare couscous according to packet instructions; then fluff grains with a fork.
Step 3 Place diced beetroot, shallots, mint, lemon juice and olive oil in a medium bowl to make salsa; stir to combine.
Step 4 Put barramundi and couscous on a plate. Spoon beetroot salsa onto fish, scatter with crumbled ricotta, garnish with mint leaves and serve with rocket.
About this recipe
First published: November 2015