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: 248kcal
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: 1serving | Calories: 248kcal | Carbohydrates: 12.8g | Protein: 35.7g | Fat: 6.11g | Cholesterol: 73mg | Sodium: 769mg
