Crunchy Salsa Cod
5m
prep time
20m
total time
Easy
level
9
ingredients
Top white fish with tomato salsa, avocado, tortilla chips and coriander for a quick midweek supper
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.
Step 2
Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.
- Ingredients
- Based on 4 servings
-
1 pack of Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime, juiced 1 x Sainsbury's Limes x1 -
85g Mature Cheddar, grated 1 x Sainsbury's British Mature Grated Cheddar Cheese 250g -
1 jar of Mild Salsa 1 x Sainsbury's Mild Salsa 200g -
50g Tortilla Chip, (or gluten-free alternative) 1 x Sainsbury's Tortilla Chips Salted 200g -
Salad, to serve 1 x Sainsbury's Butterhead Salad 90g -
1 Large Avocado, stoned, peeled and diced 1 x By Sainsburys Large Ripe & Ready Avocado -
4 Chunky Skinless White Fish, fillets, such as cod or haddock (approx 500g) 2 x Sainsbury's MSC Cod Fillets Boneless & Skinless 250g -
220g Brown Rice, to serve 1 x Ben's Original Classic Wholegrain Microwave Rice 220g
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