Fish with chilli, mango & lime salsa

Rub sea bream or mackerel with Cajun spice, bake whole and serve with a cool and fresh avocado sauce and rice

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 552
  • fat 34g
  • saturates 7g
  • carbs 29g
  • sugars 6g
  • fibre 6g
  • protein 33g
  • salt 0.5g


  • 4 whole sea bream or mackerel, descaled and cleaned (ask your fishmonger to do this)
  • 2 tbsp Cajun seasoning (we used Schwartz)
  • zest and juice 1 lime
  • 1 tbsp oil
  • 1 ripe mango, peeled, stoned and diced
  • 1 red chilli, deseeded and finely chopped
  • 1 ripe avocado, peeled, stoned and diced
  • 2 spring onions, sliced
  • small bunch coriander, chopped
  • 200g green beans
  • rice, to serve


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

  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.

Suggested recipes from this collection...