Mexican Fish Parcels
Serves 4
4 x 150g fish fillets eg. salmon, barramundi
1 clove garlic, minced
1 teaspoon jalapeno peppers
Handful fresh coriander, chopped
1 small green capsicum, half sliced and half diced
1 bunch spring onions, chopped
2 tomatoes, 1 thinly sliced and 1 diced
½ 400g can red kidney beans, drained
125g can corn kernels, drained
2 tablespoons pitted black olives, sliced
1 tablespoon chili sauce
1 teaspoon sugar
(or use 1 tablespoon sweet chilli sauce instead of chili sauce and sugar)
1 tablespoon red wine vinegar
Dash of HP sauce
Preheat oven to 180°C. Place 4 x 30cm squares of baking paper on top of 4 x 30cm squares of foil. Place fish fillet in centre of baking paper. Sprinkle each fillet with garlic and jalapenos. Top with fresh coriander, half of the sliced capsicum, half of the spring onions and tomatoes. Fold into a parcel and bake for about 10-12 minutes then let stand for 5 minutes (fish will continue to cook from residual heat).
Whilst fish is cooking, combine the diced green capsicum, the diced tomato, half of the spring onions, kidney beans, corn and olives. Combine chilli sauce, sugar (or sweet chilli sauce), red wine vinegar, HP sauce in a small jar and shake well. Pour over salad to serve.
Nutrition information (per serve): energy 1065kJ, protein 35g, fat 4g, saturated fat 1g, carbohydrate 16.5g, fibre 4.5g.
