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.
385kcals, 20.5g fat (4.5g saturated), 15g carbs (2.4g sugars), 36.3g protein, 5.2g fibre, 0.615g sodium
|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|
|Rice and salad|
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.
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