Cod with cucumber, avocado & mango salsa salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 x skinless 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 chilli, deseeded and chopped
- 2 spring onions, sliced
- handful chopped coriander
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Put the fish 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.
