Feeds a family of 4
INGREDIENTS :
Cod :
- 4 x skinless cod fillets
- 1/2 lime, zested and juiced
- 20 g butter
Salad :
- 2 small mangos, peeled, stoned and chopped (or 4 peaches, stoned and chopped)
- 2 avocados, stoned, peeled and sliced
- 1/2 cucumber, cubed.
- 400g cherry tomatoes, halved
- 4 spring onions, sliced
- handful chopped fresh coriander
- 150 g quinoa
Dressing :
- 1/2 lime, zested and juiced
- 4 tbsp olive oil
- 1 red chilli , deseeded and chopped
- 1 tsp honey.
METHOD (Should be done in less than 30 minutes):
- STEP 1 : Rinse the quinoa and simmer in 300ml of water with a pinch of salt for 10 minutes (or based on pack instructions). Leave for 5 minutes with the lid on to soak up the remaining water.
- STEP 2: Fry the cod in a deep frying pan with small pieces of butter on top of each fillet. Turn when the butter melts. Pour over half the lime juice and a little of the zest, then grind over some black pepper.
- STEP 3: Meanwhile, make a dressing with the remaining lime juice and zest, chili, olive oil and honey.
- STEP 4: Put the rest of the salad ingredients in a bowl: 2 small mangos (peeled, stoned and chopped), 2 avocados (stoned, peeled and sliced), 1/2 cucumber (cubed), 400g cherry tomatoes (halved), 4 spring onions (sliced), and a handful fresh coriander (chopped) and combine well.
- STEP 5: Spoon the quinoa and salad onto plates and top with the cod, serve with the dressing in a seperate bowl.
ENJOY!