Pescatarian

Jerk Cod with Avocado, Sweetcorn and Tomato Salsa

Name: Jerk Cod with Avocado, Sweetcorn and Tomato Salsa
Total time: 25 min
Yield: 1
Ingredients: 160g skinless cod fillet, cut into chunks; 1 tsp olive oil; 1 tsp jerk seasoning; 100g tinned sweetcorn, drained; 80g avocado, peeled, pitted and sliced; ½ tomato, diced; 1 lime, juice; 1 small bunch coriander, chopped; 5g pumpkin seeds; 1 pinch chilli flakes; salt and pepper; lime wedges, to serve

25 mins

Ingredients

serving

1 serving

160g skinless cod fillet, cut into chunks
1 tsp olive oil
1 tsp jerk seasoning
100g tinned sweetcorn, drained
80g avocado, peeled, pitted and sliced
½ tomato, diced
1 lime, juice
1 small bunch coriander, chopped
5g pumpkin seeds
1 pinch chilli flakes
salt and pepper
lime wedges, to serve

Method

Preheat the oven to 200°C and line a baking tray with a sheet of greaseproof paper. Brush the cod with the oil, rub with the jerk seasoning then lay on the tray. Bake for 12-15 minutes until the fish is cooked through.

Meanwhile combine the remaining ingredients in a bowl, adding chilli flakes, salt and pepper to taste. Serve the cod with the salsa and lime wedges.