At this time of year it is easier to feel less hungry but that doesn’t mean we shouldn’t eat well. We have all heard of fish and chips but what about fish and salad, even fish and a chunky set of salsa ingredients. Some lightly steamed or baked or grilled white fish and a full on salsa can be delicious and nourishing.
For two people buy 2 x 125g fillets of white fish like cod. For the chunky salsa take one lime and zest and juice it and one small mango, peeled, stoned and chopped and a small ripe avocado, stoned, peeled and sliced or chopped, you will also need at least a quarter of a cucumber, chopped 200g of cherry tomatoes, quartered, 1 red chilli, deseeded and chopped, 2 spring onions or one small red onion finely chopped and a good handful of chopped coriander, all mixed together with a good glug of extra virgin olive oil.
First if you are baking the fish heat the 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 and a sprinkle of salt. Bake for 8 mins or so until the fish flakes easily but is still moist.
Meanwhile, into a salad bowl put the rest of the ingredients, plus the remaining lime juice and zest, and mix them together well. Spoon the chunky salsa onto the plates and pop the fish on top, spooning over any juices that have released into the cooking dish.