Spicy Cod with Bean Salsa

Serves: 6

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Total Time: 32

Prep Time: 20

Cook Time: 12

• For the cod
• 10 ml (2 level tsp) ground cumin
• 60 ml (4tbsp) olive oil
• 6  x 150g thick cod fillets
• coarse sea salt
• crushed mixed peppercorns
• For the salsa
• 396 gram(s) can borlotti beans or 420g can pinto beans, drained and rinsed
• 225 gram(s) plum tomatoes, peeled, de-seeded and diced
• 1 small red onion, very finely chopped
• 60 ml (4 level tbsp) chopped fresh coriander
• 1  avocado, diced
• grated rind of 1 lime and juice of 2
• salt and ground black pepper
• 45 ml (3tbsp) olive oil
• fresh coriander sprigs to garnish

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.
5. COOK'S TIP The cooking time of the cod will depend on the thickness of the individual fillets, not on the total weight.

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