Jerk Cod with Avocado and Corn Salsa


Serves 1

  • 160g skinless cod fillet
  • 1 tsp olive oil
  • 1 tsp jerk seasoning
  • 100g tinned sweetcorn
  • 80g avocado, peeled, pitted and diced
  • ½ tomato, diced
  • 1 lime, juice
  • Small bunch coriander, chopped
  • 10g pumpkin seeds
  • Pinch chilli flakes
  • Pinch salt
  • Lime wedges, to serve


Preheat the oven to 200°C and line a baking tray with a sheet of greaseproof paper. Brush the cod with the oil, rub with the jerk seasoning then lay on the tray. Bake for 12-15 minutes or until the fish is cooked through.

Meanwhile combine the remaining ingredients in a bowl and season to taste.

Gently break the cod into chunks and serve with the salsa and lime wedges.

  • Family friendly
  • Quick and easy

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