Crunchy Salsa Cod

by BBC Good Food

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 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1 Large Avocado, stoned, peeled and diced 1x By Sainsbury’s Large Ripe & Ready Avocado
  • 1 jar of Mild Salsa 1x Sainsbury's Mild Salsa 200g
  • 4 Chunky Skinless White Fish, fillets, such as cod or haddock (approx 500g) 2x Sainsbury's MSC Cod Fillets Boneless & Skinless 250g
  • Salad, to serve 1x Sainsbury's Butterhead Salad 80g
  • 1 Lime, juiced 1x Sainsbury's Limes
  • 50g Tortilla Chip, (or gluten-free alternative) 1x Sainsbury's Tortilla Chips Salted 200g
  • 85g Mature Cheddar, grated 1x Sainsbury's British Mature Grated Cheddar Cheese 250g
  • 220g Brown Rice, to serve 1x Ben's Original Classic Wholegrain Microwave Rice 220g
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