This cod ain't burnt, it's blackened, Creole-style! That simply means you'll rub it with allspice and paprika, then pan-fry until it has a dark spicy crust. The cherry tomato and lime salsa are chopped up roughly, so it's easy to eat. Messy, zesty & juicy! (Dairy-free: see our FAQs for details).
Prep Time
20 min
Cuisine
Mexican
Use within
3-4 days
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6
Place the tortilla wraps onto a baking tray
2
Chop the cherry tomatoes roughly
Slice the spring onion[s] finely
Chop the coriander finely including the stalks, reserve a few leaves for garnish
Cut the lime[s] in half
3
Combine the chopped cherry tomatoes, sliced spring onion and chopped coriander all together on your chopping board
Sprinkle with a little salt and pepper and then chop the lot together roughly until you end up with a rough salsa (this makes it easier to eat!)
Add the salsa to a bowl and squeeze the juice of 1/2 [1]lime over, mix through and set aside
4
Combine the mayonnaise and chipotle paste (Can't handle the heat? Go easy!) with a drizzle of olive oil and set aside – this is your spicy mayo
5
Combine the smoked paprika and half [all] of the ground allspice on a plate with a pinch of salt and pepper
Mix the spices together
Press the cod fillets into the spice mix to coat all over
6
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the spiced cod fillets and cook for 4 min, flipping once
Don't be alarmed if the cod looks like it's burning, it will become 'blackened', which gives it the smoky, charred flavour you want
7
Put the tortilla wraps in the oven for 2-3 min, just until they are just warmed through
Cut the remaining lime into wedges
8
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