Ingredients
2 (6-ounce) cod fillets
1 large avocado, diced
1 medium English cucumber, diced
2 medium tomatoes, diced
1/4 cup finely chopped red onion
1 tablespoon chopped fresh cilantro
1 lime, juiced
Salt to taste
Black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Season cod fillets with salt and pepper
Place cod on a parchment-lined baking sheet and bake 8-10 minutes until cooked through
In a bowl, combine diced avocado, cucumber, tomatoes, red onion, cilantro, and lime juice
Divide cooked cod between two serving bowls
Top each with avocado salsa and additional lime wedges
Notes
Use fresh cod fillets for best texture
For a crunchier salsa, add cooked halal-friendly quinoa as an optional layer
Store leftovers in an airtight container in the fridge up to 24 hours
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Baking
- Cuisine: Healthy/Fusion
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 60mg