Ingredients
2 cod fillets (about 6 oz each)
1 English cucumber, thinly sliced
1 ripe avocado, peeled and sliced
1 lime, juiced
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon olive oil, for brushing
1 cup fresh dill, chopped
Salt to taste
Black pepper to taste
1 small red onion, finely chopped (optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place cod fillets on the baking sheet, brush with 1 teaspoon olive oil, and season with salt and pepper on both sides.
Roast the cod for 10 minutes or until flaky and cooked through. Set aside.
In the meantime, combine sliced cucumber and avocado in a bowl.
In a small bowl, mix lime juice, lemon juice, and the remaining 1 tablespoon olive oil. Pour the dressing over the cucumber-avocado mixture.
Toss gently to combine, then season with salt and pepper.
Divide the cucumber-avocado salad between two plates.
Top each plate with a cod fillet and a sprinkle of fresh dill.
Squeeze additional lime or lemon over each plate before serving.
Notes
For extra flavor, add a sprinkle of red onion over the salad before serving.
Cod can be substituted with any firm, white-fleshed fish like haddock or tilapia.
To make it vegan, replace the cod with marinated tofu or another plant-based protein.
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Oven Roasting / Quick Prep
- Cuisine: Fusion
- Diet: Low Calorie, High Protein
Nutrition
- Serving Size: one serving
- Calories: 300
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg