Recipes
Nov 2, 2011

Recipe: Roasted cod with tomatoes and chunky guacamole salsa

By: Betty Rosbottom

Recipe: Roasted cod with tomatoes and chunky guacamole salsa Author: Style At Home

Recipes
Nov 2, 2011

Recipe: Roasted cod with tomatoes and chunky guacamole salsa

By: Betty Rosbottom

SundayRoast-Cod-main.jpg
Prep time: 25 minutes, including making the guacamole
Start-to-finish time: 35 minutes

Ingredients
  • Olive oil for oiling the baking sheet/tray
  • 2 cod fillets, 10 to 12 oz/280 to 340g each and about ½ to ¾ in/12 mm to 2 cm thick
  • 8 tsp fresh lime juice
  • Kosher salt
  • Freshly ground black pepper
  • 2 to 3 medium tomatoes, stemmed and thinly sliced
  • 4 slices bacon/streaky bacon, fried until crisp and broken into bits
  • 4 tsp minced cilantro/fresh coriander
  • 4 lime wedges, for garnish

Directions
1
Make the Chunky Guacamole Salsa and set aside.

2 Arrange a rack at center position and preheat the oven to 425°F/220°C/gas 7.

3 Line a heavy, rimmed baking sheet/tray with foil and oil the foil generously. Arrange the fish fillets on the baking sheet/tray. Drizzle 4 tsp of lime juice over each fillet, then salt and pepper generously. Arrange slightly overlapping tomato slices on top of each fish to cover completely. (You may not need to use all of the tomatoes.)

4 Roast the fish until the flesh is opaque and flakes easily when pierced with a sharp knife, for 10 minutes or longer. (Cooking time will vary depending on the thickness of the fish so watch carefully.)

5 Cut each fillet in half and, using a fish turner or a large metal spatula, transfer each piece to a dinner plate. Top each serving with a mound of the Chunky Guacamole Salsa, and sprinkle with some bacon/streaky bacon and minced cilantro/fresh coriander. Garnish with a lime wedge.

Market note: Homemade guacamole is best, but if you are pressed for time, you can substitute a good-quality purchased one.

Sides: Blanched tender green beans and either buttered couscous or basmati rice scented with a hint of saffron would make easy and delicious sidekicks to the cod.

Leftover tips: Extra guacamole can be used as a dip with tortilla chips.

Serves 4.



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Excerpted from Sunday Roasts, Copyright © 2011 by Betty Rosbottom. Photography by Susie Cushner. Excerpted by permission of Chronicle Books. All rights reserved.

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Recipe: Roasted cod with tomatoes and chunky guacamole salsa