Cajun Spiced Cod
with Roast Sweet Potato and a Tomato & Avocado Salad
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 premium tomatoes from our friends at The Tomato Stall on the Isle of Wight.
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
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel!). Pop on a lined baking tray and drizzle over a splash of oil. Season with salt and pepper, then 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.
Cut the cherry tomatoes in half and put them in a large bowl. Season with a good pinch of salt. TIP: The salt will draw the juices out of the tomatoes. Grate in the zest of half the lime and add the olive oil (see ingredients for amount). Roughly chop the coriander (stalks and all) and add half to the tomatoes. Stir, cover and set aside.
Halve the avocado lengthways and twist apart. Remove the stone and slip a spoon around the edge of the flesh to pop the flesh out of its skin. Chop half into small chunks and put in a small bowl. Mash to a smooth paste with a fork and add a squeeze of lime juice and a pinch of salt and pepper. Stir in the sour cream and mix until smooth. This is your crema.
Chop the other half of the avocado into 2cm chunks and add to the tomato salad. Mix together.
Put the flour in a mixing bowl with the Cajun blackening spice blend and a good pinch of salt. Add the cod to the bowl and coat it in the flour mixture. Put a splash of oil in a frying pan over 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. IMPORTANT: The fish is cooked when the centre is opaque.
Share the rocket between your plates, covering the whole base of each, then nestle the sweet potato chunks amongst it. Place the cod in the centre, then spoon the tomato and avocado salad around and over the fish. Finish with a drizzle of the avocado crema and a sprinkling of the remaining coriander. Enjoy!
