Ingredients
For the cod:
225g/8oz cod loin, skinned and sliced
1 tbsp olive oil
salt
freshly ground black pepper
For the salsa:
1 tbsp white wine vinegar
1 lime, juice only
5 cherry tomatoes, deseeded and quartered
½ avocado, peeled, stoned and chopped
1 tsp fresh chervil, chopped

Method
1. Heat the oil in a medium frying pan.
2. Pan-fry the cod slices for 5-6 minutes or until cooked through.
3. Add the white wine vinegar and lime juice. Cook for a further 30 seconds.
4. Remove the fish and place on a serving plate.
5. Stir the tomatoes, avocado and chervil into the pan until warmed through.
6. Place the warmed salsa on the fish and serve.