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Hot and sweet Cajun spices bring a delicious warmth to this Hello Fresh Cajun Cod recipe made with Cajun spiced cod and hearty roast sweet potatoes, fresh rocket, tomatoes and a cooling crema that is the prefect foil to the sweet heat. I love it when delicious is quick, easy and healthy too! Photo credit Hello Fresh
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5 from 1 vote

Cajun Cod With Hello Fresh

Course Main Dish
Cuisine Cajun
Prep Time 35 minutes
Total Time 35 minutes
Servings 2 servings
Calories 584kcal
Author Hello Fresh

Ingredients

  • 1 small sweet potato
  • 1 lime
  • 1 punnet cherry tomatoes
  • 1 bunch coriander cilantro
  • 1 avocado
  • 16 grams plain flour
  • 1 pot sour cream
  • teaspoons Cajun Spice
  • 2 cod fillets
  • 1 bag Rocket arugula

Instructions

  • Preheat the oven to 200°C.
  • Chop the sweet potato into 2 cm chunks (no need to peel!).
  • Place on a baking tray.
  • Drizzle with a splash of oil and season with salt and pepper. Rub the seasonings into the sweet potato.
  • Roast on the top shelf of the oven 20 - 25 minutes until soft and browned at the edges, turning half way through cooking.
  • Remove any stalks from the cherry tomatoes in half lengthwise, Place in a bowl.
  • Season with salt. This will draw the juices out of the tomatoes and create a delicious base for the dressing.
  • Grate in the zest of half the lime and add a good glug of olive oil.
  • Roughly chop the coriander and add half to the tomatoes.
  • Stir the tomatoes, cover and keep to one side.
  • Slice the avocado in half lengthwise. Twist apart and remove the stone. Slip a spoon around the edge of the flesh of the avocado to pop it out of the skin.
  • To make the Crema, chop half the avocado into small chunks and place in a bowl. Using a fork, mash the avocado to a smooth paste and add a squeeze of lime juice and a pinch of salt. Stir in the sour cream and mix until smooth.
  • Chop the other half of the avocado into 2 cm chunks and toss it into the tomatoes.
  • In a large bowl, mix the flour with the Cajun blackening spice and a good pinch of salt.
  • Add the fish to the bowl and coat in the flour.
  • Heat a splash of oil in a frying pan over medium-high heat.
  • Add the cod to the pan skin side down and cook for 4 minutes.
  • Turn the cod over and cook for 5 minutes, until golden. The fish is cooked when the centre is opaque.
  • When the potatoes and fish are both cooked, you can get ready to plate everything up.
  • Divide the rocket between two plates, covering the whole base of the plate.
  • Nestle the sweet potato chunks in the rocket.
  • Lay the cod in the centre.
  • Spoon the tomatoes and juices around and over the fish.
  • Drizzle with the avocado crema and sprinkle with the remaining coriander.
  • Serve and enjoy!
Tried this recipe?Mention @apriljharris or tag #apriljharris!

Nutrition

Serving: 100g | Calories: 584kcal | Carbohydrates: 13g | Protein: 28g | Fat: 43g | Saturated Fat: 14g | Sodium: 1mg | Sugar: 6g