Crispy oven-baked fish with lime mango salsa
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Bring a bit of zing to dinner time with this vibrant dish of oven-baked fish, served with a sweet and sour mango, lime and tomato salsa.
Ingredients
Panko breadcrumbs
1 cup(s), (60g)
Onion flakes
¾ tsp, dried
Egg(s)
1 large
Skinless white fish, raw
400 g, fillets, cut into 24 pieces
Baby spinach and rocket mix
200 g
Mango
1 medium, ripe, finely chopped
Tomato(es)
1 medium, finely chopped
Fresh coriander
1 tbs, chopped
Lime juice
3 tsp
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Lightly spray a large baking tray with oil. Combine panko and onion flakes on a large plate. Lightly beat egg in a shallow bowl. Season fish pieces with salt and pepper.
2
Working with a few pieces at a time, dip fish in egg, then toss in panko to coat. Arrange crumbed fish in a single layer on prepared tray and lightly spray with oil. Bake for 5 minutes, then turn over and bake for a further 5 minutes or until fish is cooked through and coating is crisp and golden.
3
Meanwhile, to make salsa, combine all ingredients in a medium bowl. Season with salt and pepper.
4
Divide spinach and rocket among 4 plates. Top with fish pieces and salsa.
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