overflowing with
the hues and kinds of summer, this delectable cod, avocado and mango plate of
mixed greens are low in fat and calories
Ingredients
• 2 x 125g
skinless cod filets
• 1 lime,
zested and squeezed
• 1 little
mango, peeled, stoned and hacked (or 2 peaches, stoned and slashed)
• 1 little
avocado, stoned, peeled and cut
• ¼ cucumber, hacked
• 160g
cherry tomatoes, quartered
• 1 red
stew, deseeded and slashed
• 2 spring
onions, cut
• handful
hacked coriander
Method
1. Heat stove to 200C/180C fan/gas 6.
Put the fish in a shallow ovenproof dish and pour over a large portion of the
lime juice, with a tad bit of the pizzazz, at that point granulate over some
dark pepper. Heat for 8 mins or until the fish pieces effectively, however, is as
yet sodden.
2. Meanwhile, put whatever is left of
the fixings, in addition to the rest of the lime squeeze and pizzazz, in a bowl
and consolidate well. Spoon over on plates and top with the cod, serving over
any juices in the dish.
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