Spicy cod wraps with pineapple salsa. These cod wraps are absolutely delicious with a combination of great flavours and so easy to make.
Cook time; 20-25 mins
Medium spicy
Serves 2
Ingredients
2 small cod fillets
1tsp cumin
1 tsp dried oregano
1 tsp paprika
1 tsp chilli flakes
4 pineapple rings
1 lime
1 baby gem lettuce
1 avocado
6 small plain wraps
2 tbsp mayonnaise
Method
Heat oven to 220°C/200°C fan
Mix, cumin, oregano and paprika in a medium bowl with a drizzle of olive oil and the cod fillets cut into 2inch chunks – season with salt and pepper
Lay the cod pieces on a baking tray lined with baking paper – cook on middle shelf of oven for 12-14 minutes
Zest the lime, juice half of it and cut the other half into wedges
Chop the pineapple into small pieces
Place the pineapple, chilli flakes and lime juice in a medium bowl, season with salt and pepper, mix well and set aside
Mix the mayonnaise and lime zest together in a small bowl
Thinly slice the baby gem lettuce
Thinly slice the avocado
Line another baking tray with baking paper and place the wraps on the tray. When the cod has 2 mins to go, warm the wraps in the oven on the top shelf for a couple of mins
Place 3 wraps on each plate, spread with lime mayo, add the shredded lettuce and then the pineapple salsa. Place the chunks of cod on top and finally add the sliced avocado
Serve with lime wedges
Seafood is the only protein with Public Health England backed consumption guidelines. It’s recommended that a healthy, balanced diet should include at least 2 portions of fish a week, one of which should be an oily fish. Further guidance on eating fish and shellfish is available on the NHS website from this link