Cod with cucumber, avocado & mango salsa salad

Prep:5 mins Cook:8 mins
Serves 2


2 x skinless cod fillets
1 lime , zested and juiced
1 small mango , peeled, stoned and chopped (or 2 peaches, stoned and
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



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.