SPICY COD WITH BEAN SALSA

Loin of cod marinated in mild Indian spices and served on a bed of salsa.

INGREDIENTS

1 teaspoon ground Cumin
2 tablespoon Olive Oil
2 thick cod fillet, or if want to go sustainable coley
sea salt and black Pepper
coriander sprigs for Garnish

For the Salsa

1 Avocado
200 g Borlotti Beans
150g Plum Tomatoes skinned deseeded and diced
1 small red onion finely chopped
2 Tablespoon coriander
Juice and zest of 1 LIme
Salt and Pepper
2 tablespoon Olive Oil

METHOD

Mix the cumin and oil together in a bowl and brush over the fish. Cover and set aside

Remove the flesh from the avocado and dice;

Place the avocado in a bowl, add the beans, tomatoes, ,onion, the 2 tablespoons of coriander, lime juice and zest, salt and pepper and the Olive Oil. Mix well. Cover and set aside

Preheat the grill with the grill pan in place.

Once up to temperature. Grind the salt and Pepper over the cod and grill on one side for approximately 10 minutes, depending on the thickness of the fillet.

Serve the Cod with the bean Salsa, scatter over the coriander leaves.

Original Recipe Good Housekeeping