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Fish burrito bowls recipe

Fish burrito bowls recipe

21 ratings

Loaded with spiced basa fillets, fried rice and beans, a refreshing salsa, lettuce leaves and an optional dollop of soured cream, these deconstructed fish burritos take bowl food to a whole other level. Not only are they high in protein and one of your five a day, but they are also low in salt and saturates, making them the perfect wholesome midweek meal. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 395 calories / serving
  • Healthy
  • Gluten-free


  • 150g basmati rice
  • 1 tsp garlic salt
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 4 basa fillets, halved
  • 2 tbsp olive oil
  • 400g black-eyed beans, drained and rinsed
  • 200g tomatoes, chopped
  • ¼ red onion, very finely chopped
  • 15g flat-leaf parsley, chopped, plus extra to garnish
  • 2 Little Gem lettuces, leaves torn
  • 150ml pot soured cream (optional)
  • lime wedges, to serve
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 12%
  • Sugars

    4g 4%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 45.8g Protein 34.1g Fibre 6.5g


  1. In a pan, cover the rice with water and add a pinch of salt. Cover with a lid, bring to a simmer and cook for 10 mins.
  2. Meanwhile, mix the garlic salt, paprika and cumin in a small bowl. Lay out the fish on a tray, sprinkle the spice mix over both sides and rub in.
  3. In a nonstick frying pan set over a medium heat, add 1 tbsp oil and cook half the fillets for 3-4 mins each side. Remove and keep warm while you repeat with the remaining fillets and oil.
  4. Drain the rice well and tip back into the pan. Mix in the beans and gently warm them through over a low heat.
  5. Make a salsa by mixing the tomatoes, onion and parsley. Season to taste.
  6. Slice the fish, then divide the sliced fish and the rice between 4 bowls. Serve with a handful of lettuce leaves and a dollop of soured cream, if using. Spoon over the salsa and garnish with parsley leaves and lime wedges for squeezing over.

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