Quick Mexican Baked Cod
Cod fillets baked with chunky salsa and grated cheese, then scattered with avocado, crushed tortillas and spring onions to serve. Fresh and flavoursome.
Per serving:
385kcals, 20.5g fat (4.5g saturated), 15g carbs (2.4g sugars), 36.3g protein, 5.2g fibre, 0.615g sodium
|
Prep: Cook: |
10 minutes 15 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| 4 white fish fillets, such as cod or haddock, skins removed |
| Salt and black pepper |
| 1 x 226g jar of salsa |
| 100g mature Cheddar, grated |
| 1 large avocado, pitted, peeled and chopped |
| Juice of 1 lime |
| Handful of fresh coriander, chopped |
| 50g tortilla chips, crushed |
| To serve: |
| Rice and salad |
directions
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.
2 Arrange the fish in a shallow baking dish and season with salt and pepper. Spoon the salsa on top, then scatter with the cheese.
3 Bake for 15 minutes or until the fish flakes when tested with the point of a knife.
4 In a bowl, stir the avocado together with the lime juice, coriander and some salt and pepper.
5 Divide the fish between serving plates. Spoon the avocado mixture over the cooked fish, then scatter with the crushed tortilla chips. Serve with rice and salad.
