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    • 1tbsp olive oil
    • four x 150g agency white fish fillets
    • ½ x 30g sachet gluten-free taco seasoning
    • 350g broccoli florets or tenderstem, trimmed and halved
    • 2 x 250g pouches able to warmth brown rice
    • 4tbsp shredded coconut, toasted
    • 200g crimson cabbage, finely shredded
    • 1 giant carrot, coarsely grated
    • ½ small crimson onion, thinly sliced
    • 4tbsp contemporary coriander, finely chopped
    • 2tbsp lemon juice


  1. In a big non-stick frying pan, warmth half the olive oil over a medium-high warmth. Sprinkle the fish with the taco seasoning, then prepare dinner for two–three min on either side till simply cooked by. Put aside.
  2. In the meantime, steam or prepare dinner the broccoli in a saucepan of boiling water till simply tender. Warmth the rice in accordance with the pack directions, then stir within the toasted coconut.
  3. In a bowl, mix the cabbage, carrot, onion, coriander, lemon juice and remaining oil to make a slaw.
  4. Serve the fish with the coconut rice, slaw and broccoli.