Crusted Cod with Papaya and Pineapple Salsa
This tropical cod recipe feels light and tangy, perfect for a chilled summer evening in the garden. The papaya and pineapple salsa is packed with enzymes that aid digestion, making it a perfect gut-friendly accompaniment to this protein-packed dish. Serve with summer greens. You can also serve with coconut rice if you’ve got some hungry bodies at the table.
Serves: 4 Time: 30 minutes
Ingredients
Crusted fish:
4 cod fillets
1 cup desiccated coconut
1 tbsp nigella seeds (optional)
1 tbsp coriander leaves, roughly chopped
2 limes, zest and juice
1 egg
Salt and pepper
Salsa:
1 cup papaya, cut into small cubes (or mango)
1 cup pineapple, cut into small cubes
½ red onion, finely diced
1 inch fresh ginger, peeled and finely diced
2 tbsp coriander leaves, chopped
1 tsp ground turmeric
½ lime juice
Salt and pepper to taste
Serve with:
Runner / green beans
Coconut / plain rice
Method
- Preheat the oven to 180C fan and line a baking tray with parchment
- Mix together the desiccated coconut, nigella seeds, chopped coriander and lime zest in a shallow bowl. Add the beaten egg in another.
- Pat the cod fillets with paper towels then squeeze over the lime juice and leave to stand for 5 minutes then.
- Take one cod fillet, coat it fully in the beaten egg then the coconut mixture. Lay it on the baking tray then repeat for the other fillets.
- Bake in the oven for 15 minutes
- Meanwhile make the salsa by combining all the ingredients in a bowl.
- Once the cod is ready, serve with a generous dollop of the juicy salsa and your favourite sides.
