Cod with Warm Avocado Salsa

Easy recipe, if you don't like chervil use parsley instead. Note that this one serving, use your own judgement for the salsa if you make more servings.Depending on the sweetness of the tomatoes I sometimes add a bit of sugar to the salsa. You can also use catfish or haddock.

• Ready In: 40 mins
• Serves: 1

Ingredients

• 6 -8  ounces cod fish fillets
• 1  tablespoon olive oil
•  salt
•  fresh ground black pepper

• For the salsa

• 1  tablespoon white wine vinegar
• 1⁄2 lime, juice of, more to taste
• 5  cherry tomatoes, deseeded and quartered (or more)
• 1⁄2 avocado, peeled,stoned and chopped
• 1 -2  teaspoon fresh chervil, chopped

Directions

1. Sprinkle salt and pepper on the cod.
2. Heat the oil in a medium frying pan.
3. Pan-fry the cod for 5-6 minutes or until just cooked through.
4. Add the white wine vinegar and lime juice.
5. Cook for a further 30 seconds.
6. Remove the fish and place on a serving plate, keep warm.
7. Stir the tomatoes, avocado and chervil into the pan until warmed through.
8. Do a taste check, add more lime juice if needed.
9. Place the warmed salsa on the fish and serve.