Paprika Spiced Bream with Salsa

Paprika Spiced Bream with Salsa: Fresh and Flavourful

Serves: 4

Ingredients

• 4 x 120g white fish fillets (females)
• 4 x 220g white fish fillets (males)
• 1 tablespoon ground cumin
• ½ teaspoon paprika
• 1 clove garlic, crushed
• 2 tablespoons extra virgin olive oil
• 100g green beans

For the Salsa:

• 1 cucumber, diced
• 2 tomatoes, finely diced
• ½ red onion, finely diced
• 2 tablespoons coriander leaves, chopped
• 1 tablespoon balsamic vinegar

Directions

1. Place fish fillets in a shallow baking tray. Combine cumin, paprika, garlic, and oil to form a paste. Rub over the fish. Set aside for 20 minutes.
2. Preheat braai plate to high. Reduce heat to medium and spray with olive oil. Cook fish for 3 minutes each side, or until cooked through.
3. Steam green beans until tender.
4. Combine all salsa ingredients (cucumber, tomatoes, red onion, coriander, and balsamic vinegar) in a bowl and toss to combine.
5. Serve fish with salsa and green beans.

This Paprika Spiced Bream with Salsa is a light, nutritious, and flavourful dish that’s perfect for a quick supper or meal prep. The aromatic cumin and paprika marinade enhances the delicate fish, while the fresh salsa and green beans add a vibrant, zesty touch. Store leftovers in an airtight container in the fridge for up to 2 days.