Pescatarian

Jerk Cod with Avocado, Sweetcorn and Tomato Salsa

25 mins

Jerk Cod with Avocado, Sweetcorn and Tomato Salsa

Ingredients

  • 160g skinless cod fillet, cut into chunks
  • 1 tsp olive oil
  • 1 tsp jerk seasoning
  • 100g tinned sweetcorn, drained
  • 80g avocado, peeled, pitted and sliced
  • ½ tomato, diced
  • 1 lime, juice
  • 1 small bunch coriander, chopped
  • 5g pumpkin seeds
  • 1 pinch chilli flakes
  • salt and pepper
  • lime wedges, to serve

Method

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 until the fish is cooked through.

Meanwhile combine the remaining ingredients in a bowl, adding chilli flakes, salt and pepper to taste. Serve the cod with the salsa and lime wedges.