Name: Spiced fish with carrot salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 teaspoon mild paprika; 1 1/2 teaspoon ground cumin; 1 teaspoon finely grated lemon zest; 1/3 cup lemon juice; 4 150 g boneless firm white fish fillets; 1 1/2 tablespoon vegetable or olive oil; 200 gram green beans, halved; 2 large carrots, peeled, thinly sliced diagonally; 1/3 cup mint leaves, chopped; lemon wedges, to serve

Ingredients

1 teaspoon mild paprika

1 1/2 teaspoon ground cumin

1 teaspoon finely grated lemon zest

1/3 cup lemon juice

4 150 g boneless firm white fish fillets

1 1/2 tablespoon vegetable or olive oil

200 gram green beans, halved

2 large carrots, peeled, thinly sliced diagonally

1/3 cup mint leaves, chopped

lemon wedges, to serve

Method

1.Combine paprika, 1 teaspoon of the cumin, half the zest and half the juice in a shallow glass dish. Add fish; turn to coat.

2.Heat 2 teaspoons of the oil in a large frying pan over moderate heat. Cook fish for 3 minutes each side or until golden and cooked. Transfer to a plate. Cover with foil; rest for 5 minutes.

3.Meanwhile, place beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain; refresh under cold water. Transfer to a large bowl.

4.Add carrot and mint to beans. Whisk remaining zest, remaining juice, remaining cumin and remaining oil in a jug. Pour dressing over carrot mixture; toss to combine. Spoon carrot salad into shallow serving bowls. Top with fish. Serve with lemon wedges.

Omit mint. Zest the lemon before juicing. Buy fish on day of cooking. Remove from packaging; place on a plate lined with paper towels. Cover, then refrigerate. Add 1/3 cup pitted green olives to carrot salad.
Note

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Ingredients

Method

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