Cod with cucumber, avocado & mango salsa salad
Cod with cucumber, avocado & mango salsa salad
Ingredients
- 125 g 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
- 160 g Cherry tomatoes. Quartered
- 1 Red chilli. Deseeded and chopped
- 2 spring onions. Sliced
- Handful chopped coriander
Instructions
- 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.
- 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.