Roasted Cod with Avocado
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just thirty five minutes and tastes incredibly fresh. The combination of flaky roasted cod with creamy avocado is pure magic, and I love that avocados are packed with heart healthy monounsaturated fats. What makes this dish even better is how simple it is to prepare, even if you're not confident in the kitchen. A quick roast in the oven gives the cod beautiful color while you prep a bright cilantro lime avocado mixture that takes minutes to throw together. Finish it all with microgreens and fresh lemon, and you've got something restaurant quality sitting on your own dinner table.
Ella x
Ingredients
- 4 piecescod fillets(6 oz each, patted dry)
- 3 tablespoonsextra virgin olive oil(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 wholeripe avocados(pitted and halved)
- 3 tablespoonsfresh lime juice
- 59 mlfresh cilantro(chopped)
- 59 mlred onion(finely diced)
- 1 wholejalapeño(minced, seeds removed)
- 2 wholegarlic cloves(minced)
- 1 wholelemon(zested and halved)
- 118 mlmicrogreens(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F and line a baking sheet with parchment paper. Pat the cod fillets dry with paper towels to ensure even roasting.
Tip: Dry fish roasts more evenly and develops better browning.
- 2
Arrange the cod fillets on the prepared baking sheet, leaving space between each piece. Drizzle with 2 tablespoons of olive oil and season generously with sea salt and black pepper on both sides.
- 3
Roast the cod in the preheated oven for 15-18 minutes, until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Tip: Cooking time varies by thickness; check for doneness by looking for opaque flesh throughout.
- 4
While the cod roasts, prepare the avocado topping. Scoop the avocado flesh into a bowl and mash with a fork until you reach your desired consistency—slightly chunky works best.
Tip: Leave a few small pieces for texture rather than making it completely smooth.
- 5
Fold the lime juice, minced garlic, jalapeño, red onion, and most of the cilantro into the mashed avocado. Taste and adjust seasoning with salt and pepper as needed.
- 6
Remove the roasted cod from the oven and let it rest for 2 minutes. Transfer each fillet to a serving plate and generously top with the avocado mixture.
Tip: The brief rest helps lock in the moisture and makes plating easier.
- 7
Drizzle each plate with the remaining tablespoon of olive oil and a squeeze of fresh lemon juice. Garnish with lemon zest, remaining cilantro, and microgreens for a pop of color.
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