The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-spiced Cod with Black Bean Rice & Avocado Salsa
Punchy, Mexican flavours (think: smoked paprika, cumin and lime) meet our delicate, wild-caught cod. Serve with a mix of juicy sweetcorn, black beans & rice. Avocado, tomato and spring onion salsa. Perfecto!
High protein
1/3 daily fibre
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 12 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 3 garlic clove
- 230g black beans (Rehydrated black beans, water, salt.)
- 140g sweetcorn (sweetcorn, water, salt)
- 4 cod fillets (skin off) (Fish)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 unwaxed lime
- 3 spring onion
- 1 avocado
- 200g baby tomatoes
- 1 tsp ground cumin
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 776
Protein: 50g
Carbs: 79g
Fat: 33g
Mexican-spiced Cod with Black Bean Rice & Avocado Salsa
Punchy, Mexican flavours (think: smoked paprika, cumin and lime) meet our delicate, wild-caught cod. Serve with a mix of juicy sweetcorn, black beans & rice. Avocado, tomato and spring onion salsa. Perfecto!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a medium bowl, a large bowl, an ovenproof dish, a large frying pan & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the avocado salsa
- Meanwhile, halve the tomatoes. Dice the avocado into 2cm chunks. Thinly slice the spring onions
- Add the tomatoes, avocado and three-quarters of the spring onion to the medium bowl, along with the juice from the lime, 1 tbsp oil and a pinch of salt and pepper
Cod time
- Turn the grill to high (240C) / air fryer 200C
- In the large bowl, mix together the sundried tomato paste, Mexican spice mix and 1 tbsp oil. Season with salt and pepper
- Add the cod fillets to the bowl and gently toss to coat evenly
- Place the cod into the ovenproof dish and grill for 20 mins / air fryer 18 mins, until cooked through
Make the black bean rice
- Meanwhile, drain and rinse the sweetcorn and beans. Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the sweetcorn, cumin and garlic, and cook for 3-4 mins, until the sweetcorn is lightly charred
- When the rice is ready, add to the pan, along with the beans. Mix well and cook for 2-3 mins, until warmed through. Season with salt and pepper
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the cod into bowls, with the black bean rice and avocado salsa alongside. Spoon over any juices from the roasting tray and scatter with the remaining spring onion
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.