Mexican spiced fish with roasted slaw
2
| Prep | 15 min | |
| Cook | 22 min |
- Brussels sprouts, 5 brussels sprout(s), trimmed, sliced
- Red cabbage, 1 cup(s), roughly chopped
- Taco seasoning mix (dry powder), salt reduced, 1 tablespoon(s)
- Extra virgin olive oil, 2 teaspoon(s)
- Plain flour, white, 3 teaspoon(s)
- White fish, any type, raw, 300 g, 150g fillets, skinless and boneless
- Lime, 1 lime(s), cut into wedges
- Carrot, 1 medium carrot(s), shredded
- Radishes, red, 4 radish(s), thinly sliced into rounds
- Bean sprouts, ½ cup(s)
- Parsley, ¼ cup(s), roughly chopped
Method
Preheat oven 220°C fan forced. Combine the Brussels sprouts and cabbage in a greased roasting pan. Sprinkle with half the seasoning mix. Spoon over 1 teaspoon oil. Turn to coat. Roast for 12-15 minutes, turning vegetables after 7 minutes or until sprouts are golden.
Combine the flour and remaining seasoning on a plate. Coat the fish in the spiced flour. Heat remaining oil in a medium non-stick frying pan over medium heat. Cook the fish, for 2-3 minutes each side or until cooked through. Remove from the heat, squeeze over 2 lime wedges. Cover to keep warm.
Add the carrot, radish, bean sprouts and parsley to the roasted vegetables. Spoon onto serving plates. Top with fish, spoon over pan juices. Serve with remaining lime.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.2 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 338 |
| Protein | 37.8 g |
| Total fat | 10.3 g |
| - Saturated fat | 2.2 g |
| Total carbohydrates | 14.8 g |
| - Total sugars | 9.2 g |
| Fibre | 11.6 g |
| Sodium | 439 mg |