Fish with Coriander Tomato Salsa
Nutrition per serving
| Calories | 358 kcal |
| Protein | 40.8 g |
| Carbs | 10.9 g |
| Fats | 16.7 g |
| Saturated Fat | 2.4 g |
| Monounsaturated Fat | 7.4 g |
| Polyunsaturated Fat | 4.9 g |
| Sugars | 6 g |
| Fiber | 4 g |
| Sodium | 140 mg |
Ingredients
| Whitefish | |
| Tomatoes, Red, Ripe | |
| Fresh Coriander | |
| Lime Juice | |
| Balsamic Vinegar | |
| Olive Oil | |
| Mixed Salad Leaves | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Red Pepper Flakes (Chili Flakes) |
Preparation
Chop tomatoes, coriander and spring onions.
Chop tomatoes, coriander and spring onions.
Cooking
1. To make the salsa, in a small bowl, combine the tomatoes, spring onions, coriander, lime juice, vinegar, olive oil and chili. Set aside.
2. Meanwhile, heat oil in a non-stick frying pan over medium heat and cook the fish for 3 - 4 minutes on each side until just cooked.
3. Serve the salsa over the fish with a salad on the side.