*Defrost the fish in warm water or in the fridge overnight*

• Start by adding the defrosted cod into a large mixing bowl. Add 1 tbsp of olive oil, the juice of a lime, 1 tsp of chilli powder, 1 tsp cumin and ½ tsp of paprika. Gently move the cod so that it is evenly coated. Cover and pop in the fridge.
• Finely dice the tomatoes (removing the inner juicy bit) and red onion. Add into a mixing bowl with the juice of 1 lime and some roughly chopped coriander. Season with salt.
• In a blender, add the black beans (with the water) and a tsp of cumin. Season with salt and blend a little.
• Add 1 tbsp of olive oil in a frying pan on a high heat and pour in the black bean mix and fry until you get a dip like consistency.
• Clean the pan and remove the cod from the fridge.
• Add a tbsp of olive oil into the frying pan on a med/high heat. Fry the cod on each side for 4 minutes.

Serve with the heated rice, black bean sauce, tomato salsa and top with the fried fish, fresh cori with a squeeze of lime xxx

(Keep the salsa and coriander separate from the meal prep containers so you can serve it cold after heating up the rest.)