Sharron Davies' baked salsa fish
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A creation of ex-Olympic swimming champion and mum-of-three, this healthy, light supper is super-easy yet looks impressive.
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Prep time: 5 mins
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Cooking time: 10-15 mins
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Serves: 2
Ingredients
Sharron says: 'Vary the fish depending what looks good on the fish counter. Hake, whiting or pollock fillets all work well.'
- 2 (175g) fillets of white fish
- 4tbsp fresh salsa dip
- 15g chunky breadcrumbs
- 1tbsp olive oil
Method
- Preheat the oven to 190°C (fan 170°C, 375°F, gas mark 5). Lightly oil a baking tray and place the fish fillets skin or skinned side down.
- Spoon the salsa dip over the fish fillets, then scatter over the breadcrumbs. Drizzle over the oil.
- Bake in the hot oven for 10-15 mins or until the crumbs are golden and the fish cooked through - it should be opaque in the centre. Serve with new potatoes and green veg.
Nutritional information per portion
- Calories 252(kcal)
- Fat 9.9g
- Saturates 1.7g
- Sugars 1.7g
- Salt 0.7g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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