Ratatouille pasta salad with rocket
Use up leftover ratatouille to make a substantial vegetarian lunch that's quick to prepare and also super healthy, providing all five of your five-a-day
Cod with cucumber, avocado & mango salsa salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 125g cod fillets
- 1 limezested and juiced
- 1 small mangopeeled, stoned and chopped (or 2 peaches, stoned and chopped)
- 1 small avocadostoned, peeled and sliced
- ¼ cucumberchopped
- 160g cherry tomatoesquartered
- 1 red chillideseeded and chopped
- 2 spring onionssliced
- handful chopped coriander
Nutrition: per serving
- kcal272low
- fat12glow
- saturates2g
- carbs15g
- sugars14g
- fibre5g
- protein25g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the cod fillets 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.
step 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.
