This week enjoy cod with cucumber, avocado & mango salsa salad. A flavorful dish bursting with the colors and flavors of summer!
Prep Time: 5 Mins Cook Time: 8 Mins Total: 18 Mins Servings = 2
Calories: 272 kcal Carbohydrates: 15 g Protein: 25 g Fat: 12 g
Ingredients/ Equipment:
- 125g cod fillets
- 1 lime, zested and juiced
- 1 small mango, peeled, stoned, and chopped (or 2 peaches, stoned and chopped)
- 1 small avocado, stoned, peeled and sliced
- ¼ cucumber, chopped
- 160g cherry tomatoes, quartered
- 1 red chili, deseeded and chopped
- 2 spring onions, sliced
- Handful chopped coriander
Directions:
- Step 1
Heat oven to 200C/180C fan/gas 6. Put the cod fillets in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
- Step 2
Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.
You can find the full recipe at BBCgoodfood here!
