Cod with cucumber, avocado & mango salsa salad

avocado & mango salsa salad cod with cucumber gluten free healthy light lunch low calorie low fat

N/A

Source

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

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.

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.