Fish with chilli, mango & lime salsa

Ingredients

• 4  mackerel whole cleaned (ask your fishmonger to do this)
• 2 tbsp cajun spice (we used Schwartz)
• 1  lime zest 
• 1 tbsp oil 
• 1  mangos diced ripe peeled
• 1  chilli red deseeded finely chopped
• 1  avocado diced ripe peeled
• 2  spring onion sliced
• 1 small bunch coriander chopped
• 200 g green bean 
• 4 servings rice 

Equipment

• frying pan
• oven
• baking pan
• grill
• aluminum foil

Directions

1. Heat oven to 200C/180C fan/gas
2. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity.
3. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
4. Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
5. For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain.
6. Serve the fish with rice, beans and salsa.