2 tbsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper (or just a pinch if you want less heat)
1 tbsp soft light brown sugar
2 limes , zested, 1 juiced and 1 cut into wedges
1 garlic clove , crushed
3 tbsp olive or rapeseed oil
3 peppers , cut into chunks
2 red onions , peeled and cut into wedges
2 x 400g cans black beans , drained
3 x Bonsan Fishfree Kofu Fillet
3 small or 2 large ripe avocados
1 small, firm ripe mango
1 red chilli , finely chopped
small bunch coriander , chopped
1. Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
2. Remove from the oven and give the veg and beans a good mix. Lay the Bonsan Fishfree Fillet on top, skin-side down, then brush over the remaining spice paste, cook according to packet instructions.
3. Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the Fishfree Fillet, veg and beans with the salsa and lime wedges for squeezing over.