Cod fillets with a rhubarb and citrus salsa

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

, 02 March 2020

(6 votes)

Cod fillets with a rhubarb and citrus salsa
  • Cook: 25 Mins
    plus chilling

  • Serves: 2

  • Price: £2.28 per serving

Nutritional Info
Each 403g serving contains
  • Energy

    894KJ

    214KCAL

    11%
  • Fat

    4.4g

    low

    6%
  • Saturates

    0.4g

    low

    2%
  • Sugars

    14.9g

    low

    17%
  • Salt

    0.32g

    low

    5%
of your reference intake.
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
  • 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.

  • Cover the bowl with clingfilm, then chill for 15 mins to allow the flavours to develop and come together. Stir well.

  • 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.

  • 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.

  • Store the leftover salsa in a sterilised lidded jar in the fridge for up to1week. It’s delicious with fish or meat.