Jerk Cod with Avocado Sweetcorn and Tomato Salsa (MC)

Ingredients

• 1 small cod fillet, cut into chunks
• 1 tsp olive oil
• 1 tsp jerk seasoning
• 95g tinned sweetcorn, drained
• 70g avocado, peeled and sliced
• ½ tomato, diced
• Juice of 1 lime
• 1 small bunch of coriander, chopped
• 5g pumpkin seeds
• 1 pinch chilli powder
• Black pepper to taste
• Lime wedges to serve
• 40g wholegrain rice (For the Dinner only)

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Instructions:

1. Cook the rice as per the packet instructions.

2. Preheat the oven to 200°C / 400°F / Gas Mark 6 and line a baking tray.

3. Brush the cod with the olive oil. Rub with the jerk seasoning then lay on the tray and bake for 12-15 minutes until the fish is cooked through.

4. Meanwhile, to make the salsa, combine the remaining ingredients (except the lime wedges) in a bowl.

5. Serve the cod with the rice, salsa and lime wedges.

Dinner

Serves: 1

Medium Carb