Blackened Fish Taco Bowl with Jalapeño Yoghurt

Steps

1. 1

   Peel and halve the red onion. Thinly slice one half and finely chop the other.

2. 2

   Add the thinly sliced onion to a small bowl with the juice of one lime and a generous sprinkle of salt. Scrunch the onions together firmly with your hands, then set aside to pickle while you prepare the rest of the dish.

3. 3

   Pat the cod dry. Coat it with the Cajun seasoning and olive oil.

4. 4

   Preheat a small frying pan over medium heat for 1–2 minutes. Add the cod and cook undisturbed for 1–2 minutes on each side, until deeply golden and slightly blackened.

   Start 2-minute timer
5. 5

   Turn off the heat and leave the fish in the pan to continue cooking in the residual heat while you prepare the remaining components.

6. 6

   Drain the black beans and put them in a small bowl with the finely chopped red onion.

7. 7

   Halve the cherry tomatoes and finely chop the coriander. Add both to the beans and onion, season well with salt and black pepper, and mix to make the salsa. Set aside the unused half-can of beans for another use.

8. 8

   Finely grate the zest of the remaining lime into another small bowl. Grate in the garlic, squeeze in the juice of half the lime, and add the yoghurt.

9. 9

   Finely chop the pickled jalapeños and add them to the yoghurt mixture. Season to taste.

10. 10

    Finely shred the red cabbage and set it aside.

11. 11

    Cook the rice according to the packet instructions.

12. 12

    Assemble the bowls with the rice, shredded cabbage and black bean salsa.

13. 13

    Divide the cod and jalapeño yoghurt between the bowls.

14. 14

    Sprinkle with feta and garnish with the remaining lime and the quick-pickled red onions.