A super-healthy combination. Two cold salads contrasting with a hot, crunchy cod fillet. Very easy to make it is the ideal recipe for summer evenings.

If you like you can season the avocado salad, adding 1 teaspoon of mustard.

Careful when you cook the fish: the oil has to be very, very hot. Only with the hot oil the cod will make a crunchy outside and maintain a juicy tender heart.

300 gr cod fillets (80 grams each)

1 ripe avocado

12 cherry tomatoes

200 gr red beans boiled and rained (canned are good too)

1 lime (squeezed)

2 spring onions

a few drops of tabasco (at choce)

fresch cilantro leaves (30 grams)

6 tbs extra virgin olive oil

salt and pepper

Peel and dice the avocado. Dice the tomatoes. Mix them well in a container and season with 2 tbs olive oil, half of the lime juice, salt, pepper and the cilantro finely chopped (retain a couple of leaves for decoration). Set aside.

In another container put the red beans and the spring onions (finely sliced), season with tabasco, salt, pepper 2 tbs olive oil and the remaining lime juice. Set aside.

Clean the cod fillets, and drain them with a cloth (keep the skin if possible). Meanwhile heat on high heat the remaining olive oil.

When the oil is very hot, put the cod fillets into the pan (skin side on the bottom of the pan), and let fry for 3 minutes, turn them upside down and fry again, still at high heat for further 5/6 minutes. Season with salt and pepper and still hot compose the plate: 1 or 2 tbs of red beans salad on the bottom, hot cod fillets in the middle and top with 1 or 2 tbs of avocado salad.

Serve.