By Marc
Cajun Cod with Roasted Sweet Potatoes and Avocado Cream
6 steps
Prep:35min
'Fusion food' existed a long time before trendy restaurants started using the phrase. Way back in the 18th century, French, Spanish and African settlers all congregated in America's Deep South.
They pooled their culinary heritage and Cajun food was born. This beautiful little combination is a favourite of Chef André, who says a glass of cold Riesling wouldn't go amiss with it either.
Updated at: Thu, 21 Sep 2023 03:18:14 GMT
Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories698.4 kcal (35%)
Total Fat32 g (46%)
Carbs68.3 g (26%)
Sugars17 g (19%)
Protein40.1 g (80%)
Sodium1056.4 mg (53%)
Fiber13.8 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat your oven to 200°C/Gas Mark 6. Cut the sweet potato into 2cm dice (no need to peel). Put on a baking tray and drizzle over 1½ tbsp olive oil Season with ½ tsp salt and and a few grinds of black pepper. Mix to coat the potato evenly, then roast in the oven until soft and browned at the edges, 20-25 mins. Turn halfway through cooking
Step 2
Cut the cherry tomatoes in half lengthways and put them in a bowl. Season with ¼ tsp salt. Tip: The salt will draw the juices out of the tomatoes and create a delicious base for the dressing. Grate in the zest of half the lime and add 1 tbsp olive oil. Roughly chop the coriander and add two-thirds to the tomatoes. Stir, cover and set aside.
Step 3
Halve the avocado lengthways and twist apart. Remove the stone and slip a dinner knife around the edge of the flesh to pop the flesh out of its skin. Chop half into small dice and put in a small bowl. Mash to a smooth paste with a fork and add a squeeze of lime juice and ¼ tsp salt. Stir in the soured cream and mix until smooth.
Step 4
Chop the other half of the avocado into 2cm dice and toss it with the tomatoes.
Step 5
Put the flour in a mixing bowl with the Cajun spice and ¼ tsp salt. Add the cod to the bowl and coat it in the flour mixture. Put 1 tbsp olive oil in a frying pan over a medium-high heat. When hot, add the fish to the pan, skin-side down. Fry until golden, about 4 mins. Then turn and fry the other side, another 4 mins, until cooked and white all the way through.
Step 6
Share the rocket between your plates, covering the whole base of each, then nestle the sweet potato dice amongst the leaves. Pop the cod in the centre and then spoon the tomatoes and juices around and over the fish. Serve with a sprinkle of the remaining coriander and the avocado cream on the side.
Notes
3 liked
0 disliked
Crispy
Delicious
Easy
Fresh
Under 30 minutes
