Baked Kabeljou with Salsa
Baked White Fish with Salsa
Servings: 2
This is a lovely light meal - perfect for an al fresco lunch or dinner. You can use any white fish for this recipe.If you can get your hands on limes, replace the lemon in the recipe - it makes it even better!
Print Recipe Ingredients
- 2 white fish portions
- zest of half a lemon
- juice of half a lemon
- olive oil
- salt & pepper
For the salsa
- 1 medium avocado sliced into cubes
- 12 cherry tomatoes roughly chopped
- 3 spring onions finely sliced
- small handful fresh coriander chopped
- generous glug Mother City Fish Salad Dressing or you can make your own lemony dressing
- salt & pepper to taste
Instructions
- Heat the oven to 200áµ’C.
- Combine the salsa ingredients and mix gently (trying not to smash up the avocado too much).
- Put the fish on a lightly oiled baking sheet. Season with salt, pepper and lemon zest. Add a squeeze of lemon juice.
- Bake the fish in the preheated oven for about 10 minutes, or until just cooked through.
- Serve the fish topped with the salsa. I added some herbed cauliflower rice, which worked really well.
