Prep 20 mins
Cook 40 mins
A low-calorie meal that is satisfying
- 500 g fish fillets
- 3 cups string beans (green beans)
- 3 cups mushrooms
- 3 bell peppers
- 3 tablespoons fresh coarse ground black pepper
- 2 1⁄2 tablespoons salt
- 1 teaspoon herbs (thyme, rosemary or oregano)
- 2 onions
- 3 tablespoons vinegar
- 1 tomatoes
- 1⁄2 cup celery
- 1⁄2 cup cucumber
- 1 dash chili flakes
- 1 teaspoon Worcestershire sauce
- Wash fish thoroughly, then season with 1 tbsp salt, 2 tbsp ground black pepper and 1/2 tsp herbs. I like to steam the fish in a microwave for about 4 minutes, as this melts off any excess fat from the fish before this goes into the oven.
- Halve the bell peppers and roast with cut side facing downwards until skin is slightly charred. Peel off the skin, and cut into thin strips. Reserve 1/3rd for the salsa.
- Chop onions finely, then add 2 tbsp vinegar and 1 tbsp salt. Soak overnight if possible. If you prefer a less pungent flavour, microwave the onions for 1-2 minutes. Reserve half for the salsa, and chill the rest.
- Make the salsa by chopping the tomato, celery and cucumber finely. Add the reserved bell peppers and pickled onions. Season with 1/2 tbsp salt, 1 tbsp ground black pepper, 1/2 tsp herbs and 1 tbsp vinegar, chili flakes and Worcestershire sauce.
- Wash the string beans and cut into bite-sized pieces. Wash the mushrooms (I know this isn't the correct thing to do, but after all, they've been growing in the dirt!) and pat dry.
- Place fish into an large oven-proof dish. Spread half the salsa over the fish, and chill the rest. Arrange the rest of the sliced bell peppers over it, and arrange the string beans and mushrooms around the fish.
- Cover with aluminum foil and bake for 30-40 minutes at 170°C.
- Serve with the rest of the pickled onions and salsa.