Crunchy salsa cod

• chunky skinless white fish4

  fillets, such as cod or haddock (approx 500g)

• jar mild salsa226g g
• mature cheddar↗85g g

  grated

• large avocado↗1

  stoned, peeled and diced

• juice 1 lime
• small pack coriander

  chopped

• tortilla chip50g g

  (or gluten-free alternative)

• brown rice↗

  and salad, to serve

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.

2. 2

   Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.