CRUNCHY SALSA COD

Crunchy salsa cod image

Top white fish with tomato salsa, avocado, tortilla chips and coriander for a quick midweek supper

Provided by Sara Buenfeld

Time 20m

Number Of Ingredients 8

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Ingredients

4 chunky skinless white fish fillets, such as cod or haddock (approx 500g)
226g jar mild salsa
85g mature cheddar , grated
1 large avocado , stoned, peeled and diced
juice 1 lime
small pack coriander , chopped
50g tortilla chip (or gluten-free alternative)
brown rice and salad, to serve

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.

Nutrition Facts : Calories 388 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium