- Dairy-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 2
- 1 small red onion, finely sliced
- 1 lime, juiced
- 1 tbsp cider vinegar
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chipotle chilli flakes
- ¼ tsp garlic powder
- 2 tsp extra virgin olive oil
- 250g cod loins, skinless and boneless
- 2 tbsp breadcrumbs
- 150g cherry tomatoes
- 1 tbsp pickled jalapeño, chopped (optional)
- 100g or 5 tbsp tinned or frozen corn
- 1 large handful coriander, roughly chopped
- 2 little gem lettuce heads
- 1 avocado, diced
Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Place the sliced onions in a small bowl, pour in the lime juice and vinegar, and stir well. Cover the bowl with cling film and set aside to allow the onions to pickle.
Step 3
Add the paprika, cumin, chipotle, garlic powder, oil, salt, and pepper to a small mixing bowl, and mix well.
Step 4
Add the cod to a small non-stick baking tray. Cover the cod with the spice mixture and use your hands to rub the mixture into the cod.
Step 5
Sprinkle the breadcrumbs over the cod and press them firmly into the flesh.
Step 6
Cook the cod in the oven for 15mins, or until golden and crispy. There’s no need to turn the cod once in the oven. While baking, prepare the salad.
Step 7
Mix the tomatoes, jalapeños (if using), corn, and coriander in a small mixing bowl.
Step 8
Lay the little gem lettuce leaves onto a plate, cover with the tomato/corn mixture, add the avocado, and top with pickled onions and the cooked fish.
