Cajun fish parcels with bean salad
This delicious meal conjures up the lively flavours and aromas of a Louisiana kitchen.
What You'll Need
- 60ml (1/4 cup) olive oil
- 1 tablespoon Cajun Seasoning
- 1 teaspoon paprika
- 1 teaspoon fresh lemon juice
- 1 garlic clove, crushed
- 4 (about 200g each) firm white fish fillets (such as ling)
- 2 lemons, halved crossways
- 1 x 420g can red kidney beans, rinsed, drained
- 2 celery sticks, ends trimmed, thinly sliced
- 1/2 red onion, thinly sliced
- 120g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum)
- 2 tablespoons Paul Newman's Own Light Raspberry and Red Wine Vinaigrette
How to Make It
- Preheat oven to 180°C. Combine the oil, Cajun seasoning, paprika, lemon juice and garlic in a medium bowl.
- Cut four large pieces of non-stick baking paper. Place 1 fish fillet in the centre of each piece of baking paper. Spoon the Cajun seasoning mixture evenly among the fish. Fold to enclose the filling and form a parcel. Place the parcels on 2 baking trays. Bake for 10 minutes or until fish flakes when tested with a fork in the thickest part.
- Meanwhile, heat a medium non-stick frying pan over high heat. Add the lemon, cut-side down, and cook for 5 minutes or until charred.
- While the lemon is cooking, place the beans, celery, onion, roasted capsicum and vinaigrette in a large bowl and gently toss until just combined.
- Divide the fish parcels among serving plates. Serve with the bean salad and the charred lemon.
