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Spicy Cod with Bean Salsa
Ingredients
For the cod
10ml (2 level tsp) ground cumin
60ml (4tbsp) olive oil
6 x 150g (5oz) thick cod fillets
coarse sea salt
crushed mixed peppercorns
For the salsa
396g can borlotti beans or 420g can pinto beans, drained and rinsed
225g (8oz) plum tomatoes, peeled, de-seeded
and diced
1 small red onion, very finely chopped
60ml (4 level tbsp) chopped fresh coriander
1 avocado, diced
grated rind of 1 lime and juice of 2
salt and ground black pepper
45ml (3tbsp) olive oil
fresh coriander sprigs to garnish
A bean salsa adds spice and flavour to fillets of cod
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Method
1 To make the cod, mix the cumin and oil together and brush over the fillets, cover and set aside in a cool place.
2 To make the salsa, mix all the ingredients together, then cover and chill.
3 Preheat the grill with the grill pan in place. Grind sea salt and crushed peppercorns over the cod fillets and grill on one side only for approximately 10–12min or until cooked through to the centre (see Cook’s Tip).
4 Serve the grilled cod with the bean salsa, garnished with coriander sprigs.
COOK'S TIP
The cooking time of the cod will depend on the thickness of the individual fillets, not on the total weight.
Comments
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