Cajun pollock with rice and beans
Spice rubbed pollock fillets seared until blackened, on rice and red kidney beans with a quick sweetcorn and tomato relish.
- Time30 min
- LevelEasy
- Costabout £2.02 a head
Ingredients
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Method
- 1
Cook the rice following the packet. Drain, then stir in the kidney beans while still hot and cover.
- 2
Mix the paprika, garlic granules, oregano, thyme and cayenne on a plate. Press the fish into the mix on both sides.
- 3
Mix the red pepper, sweetcorn, tomatoes, lime juice and coriander for the relish.
- 4
Heat a non stick frying pan until hot and spray with low fat cooking spray. Cook the fish for 3 minutes on each side until dark and the flesh flakes easily.
6 min - 5
Spoon the rice and beans onto plates, top with the fish and serve with the relish.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.