Cajun Spiced Fish
A wonderful hot, spicy fish bake with a traditional Southern Louisiana twist. Full of herbs and hot spices and delightfully cooled when eaten with a delightful salad predominantly made of fresh ripe mangoes.
6
30 minutes
10 - 15 minutes
200°C
Ingredients
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6 fresh white fish fillets- firm fleshed
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Extra virgin olive oil
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½ lemon or lime
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1-2 tbsp cajun spice mix
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Fresh Mango Salsa
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2 fresh mangoes- peeled, cored and cut into similar-sized dice
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½ small red onion- finely chopped
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¼ cup fresh lemon or lime juice
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1 tsp grated lemon
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2 tomatoes- skin and seeds removed and cut into similar-sized dice as the mango
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2 tbsp extra virgin olive oil
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½ cup of fresh coriander- finely chopped
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Sea salt and freshly ground black pepper
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Cajun Spice Mix
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1 tsp dried oregano
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1 tsp ground white pepper
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1 tsp ground black pepper
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1 tsp dried thyme
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1 tsp paprika
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1 tsp cayenne or chilli powder
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Pinch of sea salt
Instructions
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Make Cajun Spice:
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01 Mix all spices together. Store in a jam jar.
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Prepare Mango Salsa:
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02 Place all ingredients in a large bowl and toss to mix well. Season with salt and pepper and chill. Best to eat within 2-3 hours of making.
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Prepare fish:
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03 Moisten fish fillets with a little olive oil and squeeze over lemon or lime juice. Lightly sprinkle fillets with Cajun spice. Leave to marinate a few minutes.
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04 Place fish in a buttered baking dish and bake for 10-15 minutes until cooked through.
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05 Serve fish with mango salsa and extra wedges of lemon or lime. Serve with crispy oven fries and a green vegetable – such as steamed green beans.
Notes
Use a sharp potato peeler to peel the mangoes thinly. Can coat fish fillets with Cajun spice several hours ahead before baking.
