Fish with beetroot salsa
Tender fish topped with a vibrant beetroot salsa, served with boiled potatoes and green beans—quick, healthy, and delicious!
Ingredients
- 16 chat (baby) potatoes
- 150 gram green beans, trimmed, cut into 3cm lengths
- 425 gram can beetroot slices, drained, chopped
- 2 tablespoon finely chopped mint
- 3 green onions, thinly sliced
- 2 teaspoon lemon or lime juice
- 2 tablespoon vegetable or olive oil
- 4 firm white fish fillets
- lime or lemon wedges, to serve
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