Peruvian Cod with a Corn & Quinoa Salad

Peruvian Cod with a Corn & Quinoa Salad

Prep Time
10 Minutes
Cook Time
25 Minutes
Ingredients
9
Zingy herby cod with a vibrant Peruvian inspired salad.
Ingredients
  • Large knob of butter

  • 175 grams (6 ounces) frozen corn, defrosted under running water

  • 250 grams (9 ounces) cooked quinoa

  • 3 tomatoes, seeds removed and diced

  • 1 avocado, stoned, peeled and sliced

  • 1 sachet Peruvian

  • 3 tablespoons oil

  • 250 grams (9 ounces) cod fillets, trimmed

  • lime wedges to garnish

Key Products
Peruvian

Product Information

£ 0.99/unit,15g
Cooking tip
  1. For ease quinoa is available in 250g pre-cooked microwavable pouches in the supermarket.
  2. In place of frozen corn use 2 medium corn of the cobs, cooked in a pre-heated oven at 200°C for 35-40 minutes wrapped in tin foil with a little butter. Remove corn from the cob by slicing down the sides with a sharp knife.

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Heat the butter in a large pan, add the corn and sauté for 5 minutes until the corn is cooked and begins to brown. Remove from heat and allow to cool slightly.
  • 3 In a large bowl, place the cooked corn, quinoa, tomatoes and avocado. Combine 2 tsp of the Peruvian Street Food Seasoning with 1 tbs oil then combine all together.
  • 4 Combine the remaining Street Food Seasoning with 2 tbs oil brush over the top of the cod fillets. Place fillets on a pre-heated baking sheet and cook for 5-10 minutes, until just cooked through. Divide the quinoa salad between two plates, top with the cod and serve with lime wedges.
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