Mexican fish parcels with rice and beans

Tasteful Mexican fish parcels with rice and beans Recipe

Create excitement around the dinner table with this healthy fish – with a touch of spice.
Mexican fish parcels with rice and beans
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.


  • 4 (200g each) firm white fish fillets (see note)

  • 35g packet taco seasoning mix

  • 1 large red capsicum, finely chopped

  • 1/2 cup chopped fresh coriander leaves

  • 2 tablespoons olive oil

  • 2 garlic cloves, crushed

  • 1 tablespoon tomato paste

  • 1 cup white long-grain rice

  • 1 cup Massel chicken style liquid stock

  • 400g can red kidney beans, drained, rinsed

  • 1/3 cup frozen corn kernels

  • 2 tablespoons lime juice

  • Lime wedges, to serve


  • Step 1

    Place baking paper on a flat surface. Top each with 1 fish fillet. Sprinkle with half the taco seasoning. Top with half the capsicum and coriander. Drizzle with half the oil. Bring 2 sides of the paper up to the centre and fold to seal. Roll up the ends to enclose the fish. Refrigerate until required.

  • Step 2

    Preheat oven to 200°C/180°C fan-forced.

  • Step 3

    Heat remaining oil in a large saucepan. Add garlic and remaining capsicum. Cook, stirring, for 1 minute or until fragrant. Add tomato paste and remaining taco seasoning. Cook, stirring, for 1 minute. Add rice. Stir to coat. Add stock, beans and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes. Add corn. Simmer for 5 minutes or until liquid has absorbed and rice is tender. Remove from heat. Stir in half the lime juice and remaining coriander.

  • Step 4

    Meanwhile, place parcels on a large baking tray. Bake for 15 to 20 minutes or until just cooked through. Open fish parcels. Drizzle with remaining lime juice. Serve with rice, beans and lime wedges.

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