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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