Cajun baked snapper with risoni bean salad
(at time of publication)
- 4 x 125g snapper fillets
- 2 tablespoons Cajun spice mix
- 1 ½ cups risoni pasta
- 2 capsicums, roughly chopped
- 425g can kidney beans, drained, rinsed
- 1 small red onion, finely diced
- ½ cucumber, roughly diced
1 Heat oven to 180ºC. Place snapper in a large ovenproof dish, scatter with Cajun spice mix and bake for 15-20 minutes or until cooked through.
2 Cook risoni following packet directions. Once cooked, rinse with cold water and set aside.
3 In a large bowl combine the remaining ingredients then mix in cooked risoni.
4 Divide risoni bean salad among 4 plates and top each with snapper fillet. Season to taste.
Serve with a lemon wedge.
Make it gluten free: Check Cajun seasoning is gluten free and use gluten-free pasta.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 2g
Dietary fibre 10g
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