Baked fish with beetroot and mint salsa

Total cost: $6.20 / serve

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Cooking difficulty: Easy

Serves: 1

Preparation: 25 mins

Cooking:

Ingredients

110g frozen barramundi fillet: other sustainable species include Blue-eye Trevalla, Yellowtail Kingfish, Pink Ling, Spanish, Grey or Spotted Mackerel, Mulloway, Blue Threadfin, King Threadfin.

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 reduced-fat ricotta

1 cup baby rocket

Method

Cook frozen barramundi fillets according to packet instructions.

Meanwhile, prepare couscous according to packet instructions; then fluff grains with a fork.

Place diced beetroot, shallots, mint, lemon juice and olive oil in a medium bowl to make salsa; stir to combine.

Serve

Put barramundi and couscous on a plate. Spoon beetroot salsa onto fish, scatter with crumbled ricotta, garnish with mint leaves and serve with rocket.

TIP: You could substitute baby rocket for baby spinach or mixed leaves.

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Baked fish with beetroot and mint salsa

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Baked fish with beetroot and mint salsa

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