Ingredients
4 cod fillets (6 oz each)
1 cup diced cucumber
1 cup diced red onion
1/2 cup chopped cilantro
2 avocados, diced
1 lime, juiced
2 tbsp olive oil
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
1 tbsp apple cider vinegar
Instructions
Preheat oven to 375°F
Line baking sheet with parchment paper
Whisk together olive oil, garlic, cumin, chili powder, salt, pepper, and paprika
Brush cod fillets with marinade
Bake for 12 minutes until flaky
Meanwhile, combine diced cucumber, red onion, lime juice, and cilantro in a bowl
Chill for 10 minutes
To assemble bowls: Divide cooked cod among four bowls
Top with salsa, avocado chunks, and additional lime wedges
Sprinkle with cilantro and paprika
Notes
Cod can be pan-seared optionally if oven space is limited
Salsa can be prepared up to 4 hours ahead
Store leftover cod in airtight containers for up to 2 days
Substitute cod with halibut or sautéed alternative if needed
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Baking/Pan-searing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg