Salad Cress, Avocado Tartare with Pan Fried Cod

Main courseServes 2

A uniquely beautiful dish that’s quick to prepare and full of delicious flavour, this Salad Cress, Avocado Tartare with Pan Fried Cod recipe form the team at West Yorkshire based salad growers W.S. Bentley makes a quick, healthy and, most importantly, tasty supper. For more recipe inspiration visit their website  


2 punnets of salad cress

2 ripe avocados, peeled and stoned

1 lemon, zest and juice

2 x 100g skinless cod loin

2 tsp olive oil

Crackers to serve

A pinch of freshly ground black pepper and salt


  1. Season the cod loin with lemon zest and freshly ground black pepper, leave for 5 minutes.
  2. Chunky mash the avocados, with lemon juice, salt and freshly ground black pepper. Snip 1 ½ punnets of the salad cress and stir into the avocado mix. Divide mixture between 2 tartare 8cm rings and smooth across the top. Refrigerate until the cod is cooked.
  3. In a medium frying pan heat the oil and add the cod loin pieces top side down in the pan, fry on a medium heat until tinged brown, after 4 minutes carefully turn over and fry the base, cook a further 3 – 4 minutes until cooked depending on thickness of the fish.
  4. Plate the avocado tartare and top with the cod loin, garnish with the remaining salad cress.
  5. Serve with crackers.