Cod With Cucumber, Avocado & Mango Salsa Salad

Serves 2 
Ready in 20 minutes
Calories 272kcals per serving 

 

Ingredients

• 2 x 125g skinless cod fillets 
• 1 lime, zested and juiced 
• 1 small mango, peeled and stoned, sliced 
• 1 small avocado, stoned, peeled and sliced 
• 1/4 cucumber, chopped 
• 160g cherry tomatoes, quartered 
• 1 red chilli, deseeded and chopped 
• 2 spring onions, sliced 
• handful chopped coriander 

Method 

1. Heat oven to 200C/180C fan/gas 6.

2. 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.

3. Bake for 8 mins or until the fish flakes easily but is still moist.

4. 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.