• 2 pieces of 125 g skinless, boneless cod filets
  • 1 lime, zested and juiced
  • 1 small mango, peeled, stoned and chopped
  • 1 small avocado, stoned, peeled and sliced
  • ¼ cucumber, chopped
  • 160 g cherry tomatoes, quartered
  • 1 red chilli, deseeded and chopped
  • 2 spring onions, sliced
  • fresh chopped coriander

Heat oven to 180 C. fan.

  • Grease shallow oven-proof dish lightly with vegetable oil or butter.
  • Put the fish filets in ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper and season with salt.
  • 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.