Cod with salsa and asparagus

For tonight's dinner we fancied something quick and healthy. Well, what we mostly cook is quick as we both have no time to spend hours in the kitchen after long days working. Had to be healthy too - today was a gym day. 
This dish is really easy to prepare and perfect for sunny warm days. 

What you will need:

For the Salsa - to serve 4:
- 5 large tomatoes
- 1 medium size white onion
- 1 red or green jalapeno chilli
- 2 cloves of garlic, skin on
- the juice of 1 lime
- handful of  finely chopped coriander
- good pinch of salt


You will need a large non-stick frying pan.

1. Heat the pan over high heat until it's very hot; add the  tomatoes whole with skin on, then add the whole jalapeno chilli (not sliced) and garlic. Dry fry the garlic and chilli for around 10-12 min and remove from the pan, the tomatoes will need slightly longer at around 15 min. At the end of the cooking time you should have achieved a nice char-grilled look, that's where you get the flavour from (yum yum).

2. Whilst the tomatoes, garlic and chilli are getting nice and charred, finely slice your onion into very small cubes and chop the coriander finely, minding those fingers, dont want to add any of them to this dish.

3. Now remove the garlic from the skin (this should be lovely and gooey) and place into a food processor.
Add the chilli with the skin still on (just remember to remove the green stork, greens are suppose to be good for you but trust me, remove this bad boy first), then add the tomatoes with the skin still on as well.
Then add a good pinch of salt and the juice of 1 lime and blend together. Depending on how chunky you want the salsa, don't blend it for too long, nice and chunky is how you should blend this sucker. OK nearly finished, now add the raw onion and coriander and mix around, just check the seasoning and add more salt if required and bang - your salsa is done.
 I prefer to keep it in the fridge for a while before serving so it gets nice and chilled and all the flavours mix and blend together.
This mix is to be topped generously on top of your cod or any other thing you like really, trust me it's nice; you'll be making this over and over again.


4. Asparagus

Chop the asparagus into three sections, then add them to a hot, slightly oiled non stick frying pan (use extra virgin olive oil). You do not need to use much oil, just a little. Then add a pinch of salt and a pinch of ground pepper, just enough to season. Fry for 3-4 min or until just getting a slight charred look, remove from the pan and set aside and look forward to the fact you'll be tucking into them shortly.


5. Cod loin

Get a large non stick pan, add extra virgin olive oil and heat on a medium to high heat.
In the meantime season your cod loin well with salt and pepper and when the pan is hot add them to it. After a minute or so add 3-4 nobs of unsalted butter and baste over the fish.
You should cook the fish for around 3-4 min on one side, then carefully flip over and cook for another 1-2 min depending on the thickness of the fish. Keep basting with the butter, squeeze over some fresh lemon juice and serve. Don't over cook the fish as you want to keep it nice and tender.

OK you're ready to eat; place the asparagus on a plate, add the fish and then pile on a good old spoonful or three of the salsa and enjoy!