Red pepper & tomato salsa
This fresh and tasty salsa is perfect as a summery dip
Crunchy salsa cod
Serves 4
Easy
Prep:
Cook:
Top white fish with tomato salsa, avocado, tortilla chips and coriander for a quick midweek supper
Skip to ingredients
- 4 chunky skinless white fishfillets, such as cod or haddock (approx 500g)
- 226g jar mild salsa
- 85g mature cheddargrated
- 1 large avocadostoned, peeled and diced
- juice 1 lime
- small pack corianderchopped
- 50g tortilla chip(or gluten-free alternative)
- brown riceand salad, to serve
Nutrition: per serving
- kcal388
- fat22g
- saturates7g
- carbs13g
- sugars4g
- fibre3g
- protein34g
- salt1.4g
Method
step 1
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.
step 2
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.
