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How to make Cajun fish parcels with bean salad

Yield = 4
Prep time: 0:25
Cook time: 0:10
Total time: 0:35

Ingredients

60ml (1/4 cup) olive oil
1 tablespoon Cajun Seasoning
1 teaspoon paprika
1 teaspoon fresh lemon juice
1 garlic clove, crushed
4 (about 200g each) firm white fish fillets (such as ling)
2 lemons, halved crossways
1 x 420g can red kidney beans, rinsed, drained
2 celery sticks, ends trimmed, thinly sliced
1/2 red onion, thinly sliced
120g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum)
2 tablespoons Paul Newman's Own Light Raspberry and Red Wine Vinaigrette

Method

Step 1 Preheat oven to 180°C. Combine the oil, Cajun seasoning, paprika, lemon juice and garlic in a medium bowl.
Step 2 Cut four large pieces of non-stick baking paper. Place 1 fish fillet in the centre of each piece of baking paper. Spoon the Cajun seasoning mixture evenly among the fish. Fold to enclose the filling and form a parcel. Place the parcels on 2 baking trays. Bake for 10 minutes or until fish flakes when tested with a fork in the thickest part.
Step 3 Meanwhile, heat a medium non-stick frying pan over high heat. Add the lemon, cut-side down, and cook for 5 minutes or until charred.
Step 4 While the lemon is cooking, place the beans, celery, onion, roasted capsicum and vinaigrette in a large bowl and gently toss until just combined.
Step 5 Divide the fish parcels among serving plates. Serve with the bean salad and the charred lemon.