Ingredients
2 pieces frozen cod
1 courgette (spiralized)
1 avocado (mashed)
1 spring onion (sliced)
½ red chilli (diced)
1 clove of garlic (crushed)
½ tsp cumin
Juice of 1 lime
Juice of ½ lemon
1 tsp extra virgin olive oil
Maldon salt to season
For the Cajun seasoning (make a jar of it and keep it in your cupboard for other recipes)
2 tbsp paprika
2 tbsp garlic powder
1 tbsp salt
1 tbsp cumin
1 tbsp ground black pepper
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
½ tbsp dried chilli flakes
Cooking Instructions
To make the Cajun seasoning, combine all seasoning ingredients and mix well. This is a great to keep in a jar and use for lots of different recipes. This is great as a rub on chicken and makes delicious Cajun sweet potato fries!
Place a large piece of tinfoil onto a baking tray and set the cod fillets on top – I like to use frozen cod because I keep bagfuls of it in the freezer (so handy!). Drizzle a tiny amount of olive oil over each of the fillets (approximately ½ a teaspoon on each fillet) and then sprinkle a tablespoon of seasoning on the top of each fillet.
To cook the cod, make a loose tent out of the foil so that the cod is lightly wrapped and follow the cooking instructions on the pack. Generally, for a fist sized piece of cod, bake in the oven for approximately 25-30minutes at 180°C.
While the cod is cooking, cut the ends of the courgette to give a flat surface at each end and then spiralize…you have just made the coodles (courgette noodles).
To make the avocado sauce, spoon the avocado into a saucepan and mash with a potato masher. Place the saucepan on a low heat. Squeeze in the juice of one lime and half a lemon and stir. Add the crushed garlic, sliced chilli, sliced spring onion and cumin to the pan. Stir the sauce, allow to slowly heat for 5 minutes and season with salt. Remove from the heat.
Once cooked, remove the cod from the oven.
Mix the avocado sauce into the coodles and split the coodles between two bowls (or plates). Place a piece of the cod on top of the coodles and serve with a little lime wedge and a sprinkle of chilli flakes (if you like it hot!).
Serves 2