Cajun Spiced Cod

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.