UPGRADEYOU RECIPES

COD WITH PEACH & AVOCADO SALSA

December 4, 2017

 

INGREDIENTS

 

  • 2 x 125g skinless cod fillets

  • 1 lime, zested and juiced

  • 100g chopped peach

  • 70g chopped avocado

  • 50g chopped cucumber

  • 150g halved cherry tomatoes

  • 5g red chopped and de-seeded red chili

  • 15g chopped spring onions

  • Handful chopped coriander 

 

 

METHOD

 

  • Heat oven to 200c/180c fan

  • Put the fish in a shallow oven dish and pour over half the lime juice, a pinch of the zest and then grind over some black pepper

  • Bake for 8 mins until the fish flakes easily

  • Meanwhile add the remaining ingredients in a bowl and combine well

  • Spoon the salsa into the middle of 2 plats and add the cod in the centre on top

  • Spoon on any remaining juices from the dish and serve

 

 

MACROS PER SERVING

 

Calories: 200

Protein: 24g

Carbs: 12g

Fat: 6g

Fibre: 5g

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