Cod with Tomato and Avocado Salsa

I spent quite a long time trying to hunt down a South American recipe with avocado that would go well with simply roasted cod. I didn’t want a sauce or guacamole and in the end did my own thing, making a chunky salsa, adding a few black olives to cheer things along and basil (prolific in my little veg plot) because I didn’t have any coriander. Actually it was delicious and I’d happily make it again to go with other foods; useful to have up your sleeve for barbecue add-ons.

Serves 2

Prep: 20 min

Cook: 10 min

oven chips (optional)

2 thick fillets cod

2 limes or lemon

3 tbsp olive oil

2 large, ripe tomatoes

1 large, ripe but firm avocado

splash balsamic vinegar

splash Tabasco or similar chilli sauce

10 pitted black olives

handful of basil leaves

splash best olive oil

     Heat the oven to 220C/gas mark 7. If including oven chips, get them started immediately. If not, chose a small roasting tin that fits the fish snugly and squeeze half a lime or lemon over the cod, smear with a little olive oil, season with salt and pepper, place skin-side down in the tin and cook for 10 minutes, checking after 8 with the point of a small sharp knife for doneness. Cut the core out of the tomato in a pointed plug shape and cut into bite-size chunks. Place on a serving platter/bowl. Run a knife round the length of the avocado, twist apart and carefully winkle out the stone then peel the halves. Cut similarly large pieces of avo and squeeze the remaining half of lime/lemon over the top. Follow with a splash of Tabasco. Scatter the avo over the tomato. Halve the olives round their middles and scatter them over the top. Deftly invert the fish onto warmed serving plates, remove the skin and serve with cooking juices over the top and splash of your best olive oil. Accompany with a lime or lemon wedge and the salsa.