Fish with chilli, mango & lime salsa

• whole sea bream or mackerel↗4

  descaled and cleaned (ask your fishmonger to do this)

• Cajun seasoning2 tbsp tbsp

  (we used Schwartz)

• zest and juice 1 lime
• oil1 tbsp tbsp
• ripe mango↗1

  peeled, stoned and diced

• red chilli↗1

  deseeded and finely chopped

• ripe avocado↗1

  peeled, stoned and diced

• spring onions↗2

  sliced

• small bunch coriander

  chopped

• green bean↗200g g
• rice↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. 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.

2. 2

   Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.

3. 3

   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.