- 150g basmati rice
- 1 tsp garlic salt
- 2 tsp paprika
- 2 tsp ground cumin
- 4 basa fillets, halved
- 2 tbsp olive oil
- 400g black-eyed beans, drained and rinsed
- 200g tomatoes, chopped
- ¼ red onion, very finely chopped
- 15g flat-leaf parsley, chopped, plus extra to garnish
- 2 little gem lettuces, leaves torn
- 150ml soured cream
- Lime wedges, to serve
- In a pan, cover the rice with water and add a pinch of salt. Cover with a lid, bring to a simmer and cook for 10 mins.
- Meanwhile, mix the garlic salt, paprika and cumin in a small bowl. Lay out the fish on a tray, sprinkle the spice mix over both sides and rub in.
- In a nonstick frying pan set over a medium heat, add 1 tbsp oil and cook half the fillets for 3-4 mins each side. Remove and keep warm while you repeat with the remaining fillets and oil.
- Drain the rice well and tip back into the pan. Mix in the beans and gently warm them through over a low heat.
- Make a salsa by mixing the tomatoes, onion and parsley. Season to taste.
- Slice the fish, then divide the sliced fish and the rice between 4 bowls. Serve with a handful of lettuce leaves and a dollop of soured cream, if using. Spoon over the salsa and garnish with parsley leaves and lime wedges for squeezing over.
Recipe courtesy of Tesco