4 whole sea bream or mackerel, descaled and cleaned (ask your fishmonger to do this)
2 tbsp Cajun seasoning
zest and juice of 1 lime
1 tbsp oil
1 ripe mango, peeled, stoned and diced
1 red chilli, deseeded and finely chopped
1 ripe avocado, peeled, stoned and diced
2 spring onions, sliced
1 small bunch fresh coriander, chopped
200 g green beans
steamed rice, to serve
- Heat oven to 200C. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
- Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
- For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.