Name: Capsicum salsa-topped fish
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 small red onion, finely chopped; 2 tomatoes, finely chopped; 200 gram drained marinated red capsicum, finely chopped; 1/3 cup drained sliced green olives; 1 clove garlic, crushed; 1 tablespoon lemon juice; 1/3 cup chopped coriander leaves; 1/4 cup plain flour; 3 teaspoon ground cumin; 4 frozen firm white fish fillets, thawed; 2 tablespoon vegetable or olive oil; mixed salad leaves, to serve; lemon wedges, to serve

Ingredients

1 small red onion, finely chopped

2 tomatoes, finely chopped

200 gram drained marinated red capsicum, finely chopped

1/3 cup drained sliced green olives

1 clove garlic, crushed

1 tablespoon lemon juice

1/3 cup chopped coriander leaves

1/4 cup plain flour

3 teaspoon ground cumin

4 frozen firm white fish fillets, thawed

2 tablespoon vegetable or olive oil

mixed salad leaves, to serve

lemon wedges, to serve

Method

1.Combine onion, tomato, capsicum, olives, garlic and juice in a glass bowl. Cover with plastic food wrap; stand for 10 minutes to let flavours develop. Add coriander.

2.Meanwhile, combine flour and cumin on a flat plate. Dust fish in flour mixture; shake off any excess. Heat oil in a frying pan over moderate heat. Cook fish, in batches, for 4 minutes each side or until cooked.

3.Place salad leaves on serving plates. Top with fish and salsa. Serve with lemon wedges.

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Ingredients

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