Cajun fish parcels with bean salad

Recipes / Fish

This delicious meal conjures up the lively flavours and aromas of a Louisiana kitchen.

Recipe «Cajun fish parcels with bean salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 1 tbsp Cajun Seasoning, 1 tsp paprika, 1 tsp fresh lemon juice, 1 garlic clove, crushed , 4 firm white fish fillets, 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 drained Always Fresh Fire Roasted Marinated Red Pepper Strips, 2 tbsp Paul Newman's Own Light Raspberry and Red Wine Vinaigrette.

Ingredients:

  • 60ml olive oil 
  • 1 tbsp Cajun Seasoning 
  • 1 tsp paprika 
  • 1 tsp fresh lemon juice 
  • 1 garlic clove, crushed 
  • 4 firm white fish fillets 
  • 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 drained Always Fresh Fire Roasted Marinated Red Pepper Strips 
  • 2 tbsp Paul Newman's Own Light Raspberry and Red Wine Vinaigrette 

Instructions

  1. Preheat oven to 180°C. Combine the oil, Cajun seasoning, paprika, lemon juice and garlic in a medium bowl.
  2. 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.
  3. 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.
  4. While the lemon is cooking, place the beans, celery, onion, roasted capsicum and vinaigrette in a large bowl and gently toss until just combined.
  5. Divide the fish parcels among serving plates. Serve with the bean salad and the charred lemon.