Baked Cod with Cucumber-Dill Salsa
Baking is a quick and effective method to cook most types of fish, including cod. Drizzling the cod with olive oil and drenching the fillets in fresh lemon juice ensure the fish remains moist when exposing it to the dry oven heat. You can even cover the fish with foil for a more moist fillet.
Makes
Serving size
Ingredients
Salsa:
½ English cucumber, chopped
2 tablespoons fresh dill, chopped
Juice of 1 lime
Zest of 1 lime
¼ cup red bell pepper, boiled and minced
½ teaspoon granulated sugar
Fish:
12 ounces cod fillets, deboned and cut into 4 servings
Juice of 1 lemon
½ teaspoon freshly ground black pepper
1 teaspoon olive oil
Instructions
- To make the salsa, mix together the cucumber, dill, lime juice, lime zest, red pepper, and sugar in a small bowl. Set aside.
- Preheat the oven to 350°F.
- Place the fish on a pie plate and squeeze the lemon juice evenly over the fillets.
- Sprinkle with pepper and drizzle the olive oil evenly over the fillets.
- Bake the fish for about 6 minutes or until it flakes easily with a fork.
- Transfer the fish to 4 plates and serve topped with cucumber salsa.
Cooking Tip
To reduce the amount of potassium, try this baked fish with a sprinkling of fresh dill and a little lime zest instead of the salsa.
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