ROASTED BLUE EYED COD WITH VANILLA CHILLI SALSA
4 blue eyed cod fillets - aprox 150g each
1 telegraph cucumber, halved lengthways, seeded and chopped
2 long red chillis, seeds removed, thinly sliced
1/3 cup mint leaves
1/3 cup baby basil leaves
1/3 cup flat leaf parsley leaves
2 tsp finely grated lime rind
2 tbs
Queen Vanilla Bean Paste
2 tbs light olive oil
Place cod in hot pan and sear both sides until golden. Place in pre-heated hot oven (200C) for 6-8 minutes or until cooked as desired. Combine Queen vanilla Bean Paste, cucumber, chilli, mint, basil, parsley and lime rind in a medium bowl; mix well. Stir through combined remaining ingredients. Spoon salsa over cooked cod and serve immediately.
