Cod with cucumber, avocado and mango salsa salad

• cod fillet125g g
• lime↗1

  zest and juice

• small mango1

  peeled, pitted and sliced (or 2 peaches, pitted and sliced)

• small avocado1

  pitted, peeled and sliced

• cucumber↗¼

  sliced

• cherry tomatoes↗160g g

  quartered

• red chilli↗1

  seedless and sliced

• green onion↗2

  sliced

• handful of chopped cilantro

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection/gas 6). Place the cod fillet in a shallow baking dish, drizzle with half of the lime juice, adding a little zest, then season with ground black pepper. Bake for 8 minutes or until the fish flakes easily while remaining moist.

2. 2

   Meanwhile, place the remaining ingredients, together with the remaining lime juice and zest, into a bowl and mix well. Spoon the mixture onto plates, top with the cod, and drizzle with any remaining juices from the baking dish.