Spiced Fish & Salsa

INGREDIENTS (Serves 4)

◆ 4 fillets of fish, such as snapper, sea bass or bream, skinned

◆ 1 tsp melted butter or olive oil

◆ Zest of 1 lime

◆ Sea salt

For the rub:

◆ 1 tsp dried thyme

◆ ½ tsp garlic powder

◆ ½ tsp onion powder

◆ ½ tsp ground allspice

◆ ½ tsp cayenne

◆ ½ tsp ground black pepper

For the cucumber and mango salsa:

◆ ½ cucumber, deseeded and finely diced

◆ 1 fairly firm mango, peeled and finely diced

◆ ½ red pepper, finely diced

◆ ½ scotch bonnet, deseeded and very finely diced

◆ Zest and juice of 1 lime

◆ A few basil or parsley leaves, shredded (optional)

1 Preheat the oven to 200°C/ Fan 180°C/Gas 6 and line a baking tray with parchment. For the salsa, cut cucumber in half lengthways and remove seeds with a spoon, then dice flesh. Mix with other salad ingredients and a generous pinch of salt and leave to stand.

2 Mix all the rub ingredients together. Sprinkle the fish fillets with salt, followed by a light dusting of the rub, making sure you cover both sides. Mix melted butter or oil with the lime zest and a teaspoon of water. Dab this over the fish fillets.

3 Place the fish on a baking tray and roast in the oven for 12–15 minutes until cooked through. Lovely ser ved with the salsa and some rice and peas.

Fish is high in protein and nutrients but low in calories. This dish is inspired by a dish we cooked in a bikers’ bar in the Ozarks on our Route 66 adventure. Little did we realise that our new healthy version would taste just as good. A nice firm-fleshed fish such as snapper is best for this – you need something that doesn’t flake too easily. The salsa works beautifully with the fish, as does a dish of rice and peas, or you could just opt for some green veg instead of the rice for a lower-calorie meal.