Roasted Cod with Avocado
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets roasted until golden, topped with creamy avocado sauce and finished with a bright citrus drizzle. A light yet satisfying dish that celebrates simple, quality ingredients.
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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