Fish Burrito Bowl
Create a delicious fish burrito bowl at home with this easy recipe! Flaky, seasoned white fish sits atop a bed of cilantro-lime rice
Servings: 5
Calories: 463kcal
Cost: £1.10
Ingredients
- 520 g frozen white fish (£2.50)
- Juice of half a lime, plus wedges to serve (£0.30)
- 6 salad tomatoes, diced (£0.95)
- ½ red onion, finely sliced (£0.15)
- Handful of fresh coriander, finely chopped (£0.60)
- 400 g can of black beans (£0.49)
- 350 g rice, thoroughly washed (£0.50)
Cupboard Essentials
- 1 tbsp rapeseed oil
- 2 tsp Cajun seasoning
- 1 tsp ground cumin
- 1 beef stock cube
- Salt and pepper
Instructions
- Defrost the fish by covering the pack in just boiled water. Set aside.
- To make the salsa, combine the diced tomato, onion, half of the coriander and a pinch of salt and pepper. Add the juice of half a lime and stir to combine.
- To make the refried inspired beans, pour the contents of the can (including the juices) into a blender cup along with the ground cumin and a pinch of salt. Roughly blitz for a couple of seconds.
- Pour into a pan over a medium/high heat. Also add a can’s worth of water and a beef stock cube into the pan. Simmer, stirring occasionally for 8 minutes, until it thickens to a dip like consistency.
- During this time, cook your rice according to the packet instructions.
- Pat the defrosted fish dry with a paper towel, then evenly coat with Cajun seasoning. Fry in a non-stick frying pan with rapeseed oil for 3-4 minutes on each side.
- To the cooked rice, add the remaining half of the coriander and season with salt. Fluff the rice to incorporate the coriander.
- Divide the elements of the burrito bowl into 5 containers. I used a container with compartments which makes it easier to separate the salsa when reheating.
Nutrition
Calories: 463kcal | Carbohydrates: 66g | Protein: 35g | Fat: 5g