Baked Cod with Pineapple Salsa
This baked cod recipe is bursting with flavor leaving you feeling refreshed and satisfied. It is easy and delicious!
Servings:
4
Calories:
248
kcal
Equipment
- Baking pan
- Parchment paper
- Mixing bowl
- measuring spoons
Ingredients
For the Baked Cod
- 4 6 oz fillets of wild-caught cod (boneless & skinless)
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons avocado oil
- 1 juiced lemon
For the Pinapple Salsa
- 2 ripe avocados (diced)
- 1 cup pineapple (diced)
- 2 medium tomatoes (seeded and diced)
- 1 medium jalapeno (seeded and diced)
- 1 medium lime (juiced)
- 1/2 cup cilantro (chopped)
- a pinch of cayenne pepper for a kick (optional)
Instructions
For the cod
-
Preheat your oven to 400 degrees F and line a baking pan with parchment paper.
-
Rinse and dry your defrosted cod fillets
-
In a small bowl mix your oregano, garlic powder, salt, pepper, avocado oil, and juiced lemon.
-
Soak each fish fillet in the mixture, making sure to coat the fillet with the oil and herbs.
-
Line your fillets on your baking sheet and pour any leftover mixture over the fillets.
-
Bake for 10-12 minutes. Top with pineapple salsa and serve warm.
-
Any leftover fillets can be stored in an airtight container for 2 days in your refrigerator.
For the pineapple salsa (serves: 3.5 cups)
-
Dice your avocados, tomatoes, pineapple, and jalapeno pepper.
-
Squeeze lime juice over top and add your cilantro.
-
Mix well. You can let this marinate in your refrigerator for up to 30 minutes or serve right away.
-
This is best enjoyed the same day but can be stored in an airtight container in your refrigerator for up to 2 days.
Nutrition
Serving:
1
serving
|
Calories:
248
kcal
|
Carbohydrates:
12.8
g
|
Protein:
35.7
g
|
Fat:
6.11
g
|
Cholesterol:
73
mg
|
Sodium:
769
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
