Cajun-spiced fish with bean salad
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Time to make:
$7.20 per serve
(at time of publication)
Full ingredients list:
4 x 150g firm, white fish fillets, such as ling or blue-eye cod
2 teaspoons Cajun seasoning
2 x 200g tubs Edgell Red Kidney Bean Salad with Quinoa (see tip)
1 large, ripe avocado, peeled and sliced into wedges
8 cups mixed salad leaves, to serve
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large non-stick frying pan with olive oil and set over medium-high heat. Sprinkle the fish fillets with Cajun seasoning and cook for 2 minutes, each side, or until cooked through.
Step 2Place fish on 4 serving plates with half a tub of bean salad on each, and serve with avocado, mixed leaves dressed with olive oil, and a lemon wedge.
Edgell Red Kidney Bean Salad with Quinoa is found in the canned bean and vegetable aisle in supermarkets.
About this recipe
First published: October 2016