Baked Cod with Mango Salsa
This easy, clean and healthy recipe is loaded with flavor and lots of good-for-you veggies. The salsa also works great as a topping for grilled chicken and it takes a fish taco to the next level. If you prefer to use halibut, it makes an excellent substitution, just decrease the cooking time by 5 minutes. This recipe makes 4 servings.
prep time
10 minutes
cook time
20 minutes
Ingredients
For the fish:
4 1/2 pound cod or halibut fillets, skin on and pin bones removed
Olive oil, for drizzling
Salt and pepper, to taste
Juice from 1 fresh lemon
Nonstick cooking spray
For the salsa:
1/2 red bell pepper, cored, seeded and chopped
1/2 yellow bell pepper, cored, seeded and chopped
1/2 green bell pepper, cored, seeded and chopped
1/2 jalapeño, cored, seeded and minced (use more if you prefer extra heat)
1 large mango, peeled, peeled and chopped
1 red, white or sweet onion, finely chopped
4 1/2 pound cod or halibut fillets, skin on and pin bones removed
Olive oil, for drizzling
Salt and pepper, to taste
Juice from 1 fresh lemon
Nonstick cooking spray
For the salsa:
1/2 red bell pepper, cored, seeded and chopped
1/2 yellow bell pepper, cored, seeded and chopped
1/2 green bell pepper, cored, seeded and chopped
1/2 jalapeño, cored, seeded and minced (use more if you prefer extra heat)
1 large mango, peeled, peeled and chopped
1 red, white or sweet onion, finely chopped
Directions
Preheat oven to 400 F.
Make the salsa: Combine all salsa ingredients in a nonreactive bowl, cover and set aside.
Spray a nonstick baking sheet with cooking spray and arrange fish fillets, skin side down, in one layer on sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until fish is opaque. Remove from oven.
To serve, place a large scoop of salsa on a plate and place a piece of fish over the salsa. Enjoy!
Make the salsa: Combine all salsa ingredients in a nonreactive bowl, cover and set aside.
Spray a nonstick baking sheet with cooking spray and arrange fish fillets, skin side down, in one layer on sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until fish is opaque. Remove from oven.
To serve, place a large scoop of salsa on a plate and place a piece of fish over the salsa. Enjoy!
Looking for inspiration? Try these recipes:
Chicken Bolognese with Crispy Basil
Apple, Sausage and Cranberry Stuffing
Grilled Chicken and Corn Salad with Easy Caesar Dressing
