Baked Cod with Advocado, Cherry Tomatoes & Mozzarella / Bacalao al Horno con Aguacate, Tomates Cherry y Mozzarella

serves 2

2 fillets of cod

2 tbsp olive oil

1 small avocado

5 cherry tomatoes

1 ball mozzarella

100ml cream

~30g grated cheddar

Freshly ground black pepper

Maldon sea salt

a handful of Basil leaves

1. Preheat the oven to 220°C

2. Rinse and pat dry the fillets. Pin bone if necessary.

3. Oil the base of a baking tray; and after seasoning the fish on both sides: lay them side by side on the baking tray.

4. Slice the avocado and lay over the fish; followed by the halved cherry tomatoes.

5. Next tear up the mozzarella and lay over the other ingredients.

6. Pour over the cream: then, sprinkle over the cheddar.

7. bake in the oven for 15-20 minutes or until the fish is cooked.

N.B. The thickness of the fillet will determine the cooking time. If you have a cook's thermometer, cod is cooked when it reaches 54-57°C. If you don't have one, check with a fork that you can easily flake the fish.

8. Plate the fish and finish with some basil leaves.