Tangy Delight

Recipe: Steamed Fish with Jalapeno Mango Salsa
Tangy Delight

400g white fish fillet like cream dory, sea bass or cod
1/2 yellow onion, sliced
1 red pepper, sliced lengthwise
4 to 5 basil leaves
1 tbsp extra virgin olive oil
1/2 lemon, juiced
Salt and pepper to taste

For the Jalapeno Mango Salsa:
1 ripe sweet mango, diced
2 to 3 green onions, sliced
1/2 red pepper, diced
1/2 lime, juiced
1 tbsp jalapenos, drained and minced
Salt to taste


Preheat the oven to 400 degrees. Arrange sliced onions and red peppers ontwo large squares of parchment paper or aluminium foil. Place fish on top and drizzle with olive oil and lemon juice. Season with salt, pepper and basil leaves.
Fold the parchment paper well with the ingredients inside so that no air escapes.
Bake in the oven for 20 to 25 minutes. The packets should puff up.
Mix all the ingredients for the mango salsa together and place over the fish.
Serve it with baked sweet potatoes or quinoa for a wholesome meal.