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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. Try it!

Prep Time    : 5 mins
Cook Time   : 8 mins

Servings      : 2


·         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


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.

Recipe from bbcgoodfood.com

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