- 2 tablespoons extra virgin olive oil
- 4 x 150g firm white fish fillets
- 1 quantity oven-roasted balsamic tomatoes (see notes)
- 3 teaspoons Mexican chilli powder
- 1 small red chilli, finely chopped
- 2 tablespoons lime juice, plus lime halves to serve
- 1/4 cup chopped fresh coriander, plus extra sprigs to serve
- 450g packet 90-second white long grain rice
- Salad leaves, to serve
- Step 1Heat 1/2 the oil in a large frying pan over medium-high heat. Cook fish for 2 to 3 minutes each side, or until golden brown and just cooked through. Transfer to a plate.
- Step 2Meanwhile, roughly chop tomatoes. Squeeze garlic from skins and chop.
- Step 3Heat remaining oil in pan. Add garlic, chilli powder and fresh chilli. Cook, stirring, for 30 seconds or until fragrant. Add tomato mixture. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until mixture starts to boil. Reduce heat to low. Stir in lime juice and coriander. Return fish to pan. Cook for 1 minute or until fish is heated through.
- Step 4Meanwhile, heat rice following packet directions. Sprinkle fish with extra coriander. Serve with rice, salad leaves and lime halves.
- Low carb
- Low fat
- Low sodium
To make Oven-roasted balsamic tomatoes: Preheat oven to 220C/200C fan-forced. Line a shallow roasting pan with baking paper. Place 1kg quartered tomatoes in prepared pan, cut-side up. Top with 6 sprigs fresh thyme, 6 sprigs fresh oregano, 3 garlic cloves, 2 tablespoons extra virgin oil, 2 tablespoons balsamic vinegar and 2 teaspoons brown sugar. Season well with salt and pepper. Roast for 15 to 20 minutes or until just starting to soften. Turn oven off. Cool tomato in oven for 20 minutes. Transfer tomato, garlic and balsamic mixture to an airtight container. Refrigerate for up to 3 days.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas