Fish Summer Salad

Make use of naturally flavoursome ingredients, instead of salt, to liven up plain fish such as cod.

1. Pre-heat oven to 180 °C, and set aside the frozen cod to thaw slightly for ease before cutting into cubes.
2. Sliver the peppers and combine them with the olive oil, a generous grinding of freshly ground black pepper, lemon juice and garlic.
3. Combine and coat the fish cubes in this mixture, and transfer into a shallow oven dish. Bake uncovered for 30-35 minutes, mixing the ingredients gently after 15 minutes to ensure even baking.
4. Set out the lettuce, topped with a scattering of avocado cubes onto each plate, and spoon the cooked fish onto it. Top with a generous dollop of yogurt and a light scattering of parsley, and serve immediately.

Hints & Tips
The baked fish is just as nice served on the salad base, hot, at room temperature or cold, depending on your preference and time limitations.

Pop down to your nearest SPAR store to get all the ingredients you need to make this recipe!