Cod with cucumber, avocado & mango salsa salad
If you're looking for a healthy lunch bursting with the colors and flavors of summer, this delicious cod, avocado and mango salad is low in fat and calories
Ingredients
- Fixings 2 x skinless cod filets
- 1 lime, zested and squeezed
- 1 little mango, stripped, stoned and cleaved (or 2 peaches, stoned and hacked)
- 1 little avocado, stoned, stripped and cut ¼ cucumber, cleaved 160g cherry tomatoes, quartered
- 1 red stew, deseeded and hacked
- 2 spring onions, cut small bunch hacked coriander
Method
STEP 1
Heat oven to 200C/180C fan/falling 6. Put the fish in a shallow ovenproof dish and pour over 1/2 of the lime juice, with a touch of the zest, then grind over a few black pepper. Bake for eight minutes or till the fish flakes without difficulty, however continues to be moist.
STEP 2
Meanwhile, placed the relaxation of the ingredients, plus the closing lime juice and zest, in a bowl and integrate well. Spoon onto plates and binnacle with the cod, spooning over any juices withinside the dish.
Recipe from Good Food magazine, June 2017
COMMENTS