Cod with Cucumber, Avocado & Mango Salsa Salad

Mar 8, 2020

 by Diane Nichols


  • 2 skinless cod fillets
  • lime, zested and juiced
  • 1 small mango, peeled, stoned and chopped (or 2 peaches, stoned and chopped)
  • 1 small avocado, stoned, peeled and sliced
  • 1⁄4 cucumber, chopped
  • 1 cup cherry tomatoes, quartered
  • red chilli, deseeded and chopped
  • 2 red onions, sliced
  • handful chopped coriander


Heat oven to 375 degrees. 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.