Cod with mango salsa is one of my favorite fish recipes. Perfectly ripe mangos combined with peppers, red onion, avocado, cilantro and jalapeños, make this a beautiful, vibrant summer recipe. It’s irresistibly savoury, sweet and spicy plus super simple to prepare. I love the clash of orange, green and red which brighten up the dish and create a beautiful contrast to the white fish. A refreshing and absolutely delicious dinner idea, ideal for warm summer nights.
Cod with mango salsa is definitely my go-to fish recipe of 2018, paired with my watermelon feta cheese salad, they are quite the combination.
Cod with Mango Salsa
– 1 large ripe mango, peeled, pitted and diced
– 1/2 red bell pepper, diced
– 2 Tbsp. minced red onion
– 1 avocado peeled, pitted and diced
– 1 Tbsp. fresh cilantro, chopped
– 1 jalapeño pepper, seeded and minced finely
– 3 Tbsp. Filippo Berio Extra Virgin olive oil
– 2 Tbsp. lime juice
– 1 Tbsp. lemon juice
– Salt and pepper (to taste)
Preheat the oven to 375 degrees. Combine the mango, bell pepper, onion, avocado, cilantro, jalapeño pepper, lime and lemon juice in a bowl. Season with salt and pepper and drizzle with olive oil. Set aside. Pat the cod dry with paper towels. Place the fish on a baking tray lined with baking paper and bake about 10 minutes, remove from oven, add salsa over fish and return to oven for another 3-4 minutes until fish is opaque. Remove from tray and drizzle with more lime juice and olive oil. Serve immediately over white rice.
Tip: Double the mango salsa ingredients if you prefer more flavor. Keep the unused salsa refrigerated in a glass jar for up to three days and add to salad or any other protein.
What are your favorite summer dishes?