Cajun Cod
with Sweet Potato, Heritage Tomatoes and Avocado Crema
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! Inspired by this history of cultural combination, we created a dish that combines hot-and-sweet Cajun spiced cod with a cooling avocado crema and some beautiful speciality tomatoes from our friends at the Tomato Stall on the Isle of Wight. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Small Sweet Potato
1
Cherry Tomatoes
1
Lime
1
Coriander
1
Avocado
1
Sour Cream
(Contains Milk)
16
Plain Flour
(Contains Cereals containing gluten)
1.5
Cajun Spice Mix
(Contains Mustard)
2
Cod Fillets
(Contains Fish)
1
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel!). Pop on a baking tray and drizzle on a splash of oil. Season with salt and black pepper and rub the seasonings into the sweet potato. Roast on the top shelf of your oven until soft and browned at the edges, 20-25 mins. Turn halfway through cooking.
Remove any stalks from the cherry tomatoes. Cut the tomatoes in half lengthways and pop into a bowl. Season with a good pinch of 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 a good glug of olive oil. Roughly chop the coriander and add half to the tomatoes. Stir, cover and keep to one side.
Slice the avocado in half lengthways, twist apart and remove the stone. Slip a spoon around the edge of the flesh to pop the avocado out of its skin. Chop half into small chunks and pop it into a bowl. Mash to a smooth paste with a fork and add a squeeze of lime juice and a pinch of salt. Stir in the sour cream and mix until smooth. Crema made!
Chop the other avocado half into 2 cm chunks and toss it into the tomatoes.
Mix the flour in a bowl with the Cajun blackening spice and a good pinch of salt. Add the fish to the bowl and coat in the flour. Heat a splash of oil in a frying pan over medium-high heat. Add the cod to the pan skin-side down. Cook for 4 minutes then turn over and cook until golden, 5 minutes. * TIP *: The fish is cooked when the centre is opaque.
When the potatoes and fish are cooked, get ready to plate up. Share the rocket between your plates covering the whole base of each, then nestle the sweet potato chunks in the rocket. Pop the cod in the centre and then spoon the tomatoes and juices around and over the fish. Finish with a drizzle of the avocado crema and a sprinkle of leftover coriander. Enjoy!
