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Summer cod with cucumber, avocado and mango


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


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.

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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