Crunchy salsa cod

Top white fish with tomato salsa, avocado, tortilla chips and coriander for a quick midweek supper

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 388
  • fat 22g
  • saturates 7g
  • carbs 13g
  • sugars 4g
  • fibre 3g
  • protein 34g
  • salt 1.4g


  • 4 chunky skinless white fish fillets, such as cod or haddock (approx 500g)
  • 226g jar mild salsa
  • 85g mature cheddar, grated
  • 1 large avocado, stoned, peeled and diced
  • juice 1 lime
  • small pack coriander, chopped
  • 50g tortilla chips (or gluten-free alternative)
  • brown rice and salad, to serve


  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. 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.

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