Recipes
Cod fillets with a rhubarb and citrus salsa
With zing and a hint of chilli heat, this salsa makes the ideal accompaniment for the tender, flaky white fish
With zing and a hint of chilli heat, this salsa makes the ideal accompaniment for the tender, flaky white fish
(8 votes)
Cook: 25 Mins
Serves: 2
Price: £2.28 per serving
Nutritional Information
Each 403g serving contains
Energy
895kj
214kcal
895kj
214kcal
11%
Fat
4.4g
4.4g
Med
6%
6%
Saturates
0.4g
0.4g
Low
2%
2%
Sugars
14.9g
14.9g
High
17%
17%
Salt
0.32g
0.32g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
222kj/53kcal
Typical energy values per 100g:
222kj/53kcal
Ingredients
50g Grower’s Selection Rhubarb, trimmed and finely diced
1 small red onion, finely diced
2 oranges, zested and peeled, flesh finely chopped
Juice1lime, plus extra wedges to serve
10g coriander, chopped
1 green chilli, sliced
2tsp rapeseed oil
260g pack Asda 2 Line Caught Cod Fillets
60g pack Asda Strong Wild Rocket
Method
1
For the salsa, stir together the rhubarb, onion, orange zest and flesh in a large non-metallic bowl. Season with freshly ground black pepper and stir through the lime juice, coriander and chilli.
2
Cover the bowl with clingfilm, then chill for 15 mins to allow the flavours to develop and come together. Stir well.
3
Heat the rapeseed oil in a nonstick frying pan over a medium setting. Add the cod fillets, then cook for 2-3 mins on each side, turning only once, until firm to the touch.
4
Divide the cod and wild rocket between 2 plates, top each fillet with 2tbsp of the salsa, and serve with the lime wedges, to squeeze over.
5
Store the leftover salsa in a sterilised lidded jar in the fridge for up to1week. It’s delicious with fish or meat.