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 (½ cup) (3⅓ oz) tinned sweetcorn (whole kernel corn), drained

• 70g (½ cup) (2½ oz) avocado, peeled and sliced

• ½ tomato, diced

• Juice of 1 lime

• 1 small bunch of coriander (cilantro), chopped

• 5g (1/10 cup) (⅕ oz) pumpkin seeds

• 1 pinch chilli powder

• Black pepper to taste

• Lime wedges to serve

• 40g (¼ cup) (1½ oz) wholegrain rice (For the Dinner only)

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