Summer cod with cucumber, avocado and mango
Ingredients 2 x 125g skinless cod fillets 1 lime, zested and juiced 1 small mango, peeled, 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: 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