MC - Mexican cod with black beans & guacamole

Name: MC - Mexican cod with black beans & guacamole
Cuisine: Mexican, Latin American
Ingredients: 1 avocado; 240g black beans (drained); 2 x 150g cod fillet (skin off); 1 handful of fresh coriander; 1 tsp ground cumin; 1 little gem lettuce; 1 lime; 4 spring onion; 2 tsp smoked paprika; 120g baby plum tomatoes; 150g sweetcorn (drained)

8 steps

Fresh, Mexican flavours – paprika, cumin and smashed, limey avocado – meet our crispy, sustainably sourced cod. A rainbow mix of sweetcorn, black beans and baby plum tomatoes add fibre. This recipe has been approved by British Heart Foundation dietitians, helping to support heart and circulatory health. Cook time: 15 mins Allergens: Fish Cuisine: Mexican Key ingredient: Flaky sustainably sourced fish

Updated at: Thu, 17 Aug 2023 13:55:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories375.1 kcal (19%)

Total Fat11.5 g (16%)

Carbs33.9 g (13%)

Sugars6.7 g (7%)

Protein36.7 g (73%)

Sodium498.7 mg (25%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1avocado

240gblack beans

drained

2 x 150gcod fillet

skin off

1 handfulfresh coriander

1 tspground cumin

1little gem lettuce

1lime

4spring onion

2 tspsmoked paprika

120gbaby plum tomatoes

150gsweetcorn

drained

Instructions

Step 1

Thinly slice the spring onions. Roughly chop the coriander leaves. Cut the lime in half. Cut the baby plum tomatoes in half.

Step 2

Heat a medium-sized frying pan with 1/2 tbsp oil on a high heat. Season the cod with sea salt, black pepper and 1/2 tsp smoked paprika. Pan-fry for 2-3 mins on each side, until golden and cooked through. Keep warm in the pan.

Step 3

Heat a second large frying pan with 1/2 tbsp oil on a medium heat. Add half the spring onions and half the coriander. Cook for 1 minute.

Step 4

Drain the black beans and sweetcorn, then rinse. Add both to the pan followed by the baby plum tomatoes, remaining smoked paprika and cumin. Cook all together for 4 mins. Season with black pepper.

Step 5

Make the guacamole. Add the remaining spring onions and half the remaining coriander to a bowl. Squeeze in the juice from half the lime. Peel the avocado and destone, add to the bowl, then season with black pepper. Roughly crush the avocado with a fork and mix together.

Step 6

Thinly slice the little gem lettuce. Make the dressing; to a small bowl add the remaining coriander, the juice from the remaining half lime and 1 tbsp olive oil.

Step 7

Spoon the Mexican black beans between warm plates. Serve the shredded lettuce alongside and place the fish on top. Spoon the guacamole over the fish and drizzle the dressing over the lettuce.

Step 8

Enjoy!