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Slow roast cod with avocado, coriander & charred corn salad

Slow roast cod with avocado, coriander & charred corn salad

Like fish tacos in salad form – the perfect bit of crunch, tang and spice!

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Gluten freeHealthyLow fatHigh protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 240g pack 2 Icelandic cod fillets
  • Olive oil, to drizzle
  • 2 Essential Sweetcorn
  • 25g pack coriander, leaves picked
  • 2 salad onions, finely sliced (optional)
  • 1 Essential Perfectly Ripe Avocado, roughly chopped
  • 2 tbsp Cooks’ Ingredients Jalapeño Peppers, finely chopped
  • 2 unwaxed limes, juice and zest of 1, plus wedges
  • 2 little gem lettuces, leaves separated
  • 60g Essential Salted Tortilla Chips

Method

  1. Preheat the oven to 150°, gas mark 2. Sprinkle the cod with a little salt and pat into the surface of the fish. Place in a snug-fitting baking dish, drizzle with a little oil and gently roast for 20 minutes, until the fish is cooked through, opaque and soft, flaking into juicy chunks.

  2. Warm a medium frying pan over a high heat. Char the sweetcorn for 8-10 minutes, turning regularly, until tender and scorched in places.

  3. Finely chop half the coriander leaves and place in a bowl with the salad onions (if using), avocado, jalapeños and lime juice and zest. Cut the corn from the cobs and add to the bowl. Mix together well.

  4. Arrange the lettuce leaves and tortilla chips on 2 plates. Flake the cod into large pieces and add on top. Spoon over the salsa and remaining coriander leaves, then serve with lime wedges for squeezing.

Cook’s tip

You can apply this same gentle cooking method to any other meaty white fish or salmon.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,162kJ/ 518kcals

Fat

29.2g

Saturated Fat

4.7g

Carbohydrates

31.3g

Sugars

5g

Fibre

9.1g

Protein

28.1g

Salt

1.5g

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