Cod With Cucumber, Avocado & Mango Salsa Salad

Ready in 20 minutes
Calories 272kcals per serving 



  • 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 


  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. 


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