This delicious cod, avocado, and mango salad is low in calories and fat, making it a healthy lunch packed with summer’s colors and flavors.

• Prep Time: 8 min Cooking Time: 10 min

• 4 servings

• 2 x skinless cod fillets
• 1 lime, zested and juiced
• 1 small mango, peeled, stoned and chopped (or 2 peaches, stoned and chopped)
• 1 small avocado, stoned, peeled and sliced
• ¼ cucumber, chopped
• 160g cherry tomatoes, quartered
• 1 red chilli, deseeded and chopped
• 2 spring onions, sliced
• handful chopped coriander

Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.

In the meantime, combine the remaining ingredients in a bowl with the remaining lime juice and zest. Place the cod on top of the dish and spoon over any juices on the plates.