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Cod with cucumber, avocado & mango salsa salad New-recipe-icon

If you're looking for a healthy lunch bursting with the colours and flavours of summer, this delicious cod, avocado and mango salad is low in fat and calories

  • Prep: 5 mins
    Cook: 8 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 272
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 14
  • Protein 25
  • Fat 12
  • Fibre 5
  • Salt 0.3

Nutrition per serving

  • Calories 272
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 14
  • Protein 25
  • Fat 12
  • Fibre 5
  • Salt 0.3

Ingredients

  • 2 x 125g 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

  1. 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.

  2. 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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