Best Cod With Warm Avocado Salsa Recipes

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
• Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

COD WITH WARM AVOCADO SALSA

Steps:

• Sprinkle salt and pepper on the cod.
• Heat the oil in a medium frying pan.
• Pan-fry the cod for 5-6 minutes or until just cooked through.
• Add the white wine vinegar and lime juice.
• Cook for a further 30 seconds.
• Remove the fish and place on a serving plate, keep warm.
• Stir the tomatoes, avocado and chervil into the pan until warmed through.
• Do a taste check, add more lime juice if needed.
• Place the warmed salsa on the fish and serve.

GRILLED FISH WITH CHUNKY AVOCADO SALSA

Steps:

• Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
• Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

CRUNCHY SALSA COD

Steps:

• Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.
• Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.