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Cajun Spiced Cod

Cajun Spiced Cod

with Roasted Sweet Potato, Premium Mixed Tomatoes and Avocado Crema

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Way back in the 18th century, French, Spanish and African settlers all congregated in America's Deep South. They pooled their culinary heritage and Cajun food was born! Inspired by this history of cultural combination, we created a dish that combines hot-and-sweet Cajun spiced cod with a cooling avocado crema and some beautiful premium tomatoes from our friends at The Tomato Stall on the Isle of Wight. Enjoy!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

1 punnet(s)

Premium Tomatoes

1 unit(s)


1 bunch(es)


1 unit(s)


½ pack(s)

Soured Cream


1 pot(s)

Cajun Style Spice Mix

2 unit(s)



1 bag(s)


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2711 kJ
Energy (kcal)648 kcal
Fat30.0 g
of which saturates9.0 g
Carbohydrate72 g
of which sugars21.0 g
Protein27 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Salad Bowl
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel). Pop on a baking tray and drizzle with a splash of oil. Season with salt and half the Cajun blackening spice blend and rub the seasonings into the sweet potato. Spread into one even layer and roast on the top shelf of your oven until soft and browned at the edges, 20-25 mins. Turn halfway through cooking.


Meanwhile, cut the tomatoes in half and pop them in a large bowl. Season with a good pinch of salt. Grate in the zest of half the lime and add the olive oil (see ingredients list for amount). Roughly chop the coriander (stalks and all) and add half to the tomatoes. Stir and set aside. Chop the lime in half.


Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out half the insides into a small bowl. Mash to a smooth paste with a fork and add half the lime juice and a pinch of salt and pepper. Stir in the soured cream. This is your crema!


Chop the other half of the avocado into 2cm chunks and add to your tomatoes. Add the remaining lime juice and mix together.


Heat a splash of oil in a frying pan over medium-high heat. Put the fish on a plate and add the remaining Cajun blackening spice blend, a pinch of salt and a drizzle of oil. Coat the fish in the flavourings. When hot, carefully add the fish to the pan. Fry until golden, about 3-4 mins. Turn and fry the other side, another 3-4 mins. tTIP: Don't be tempted to move the fish until ready to turn. IMPORTANT: The fish is cooked when the centre is opaque.


Share the rocket between your plates, covering the whole base of each, then nestle the sweet potato chunks amongst it. Pop the cod in the centre and then spoon the tomato and avocado salad around and over the fish. Finish with small spoonfuls of the avocado crema and a sprinkling of the remaining coriander. Enjoy!