Ingredients

Dressing

1 tsp achiote paste

1 small garlic clove, crushed

½ cup fresh orange juice, strained

3 tsp white wine vinegar

2 tbsp olive oil

½ tsp ground cumin

½ tsp cinnamon

Salt and cracked black pepper

150g green beans, cut into 2cm pieces

250g green heirloom or yellow cherry tomatoes, diced

1 small red onion, finely chopped

½ cup chopped coriander

1 tbsp olive oil

4 x 250g fillets barramundi or thick white fish fillets, skin on

Method

1.

To make dressing; whisk achiote paste, garlic, juice, vinegar, oil, cumin and cinnamon in a bowl until achiote paste has dissolved. Season.

2.

Put beans in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain and refresh with cold water. Drain. Put beans, tomatoes, onion and coriander in a bowl and stir until combined.

3.

Heat oil in a large non-stick frying pan and put over a high heat. Cook fish, skin side down for about 5 minutes or until crisp and golden. Turn fish over and cook the other side for 4-5 minutes or until cooked through.

4.

Spoon bean mixture onto plates or into flat bowls and top with fish. Spoon over achiote dressing and serve

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.