Cod with Warm Avocado Salsa
Elevate your weeknight dinner game with this flavorful Cod with Warm Avocado Salsa recipe, a delightful blend of tender, flaky cod fillets and a vibrant, buttery salsa. Seasoned with aromatic garlic powder and smoky paprika, the oven-baked cod is perfectly complemented by a warm topping of sautéed red onion, juicy cherry tomatoes, creamy avocados, and a splash of zesty lime juice. A touch of red pepper flakes adds a gentle heat, making this dish an irresistible balance of comfort and freshness. Ready in just 30 minutes, this gluten-free and keto-friendly meal is perfect for busy weeknights or casual entertaining. Serve it with a side of rice, quinoa, or a crisp green salad for a healthy, restaurant-quality dining experience at home.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) cod fillets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium (peeled, pitted, and diced) avocados
- 1 cup (halved) cherry tomatoes
- 0.5 medium (finely chopped) red onion
- 1 whole (juiced) lime
- 2 tablespoons (chopped) cilantro
- 0.25 teaspoon red pepper flakes
- 1 tablespoon butter
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the cod fillets dry with paper towels. Brush both sides with 2 tablespoons of olive oil.
In a small bowl, mix garlic powder, paprika, salt, and black pepper. Sprinkle this seasoning mixture evenly over both sides of the cod fillets.
Place the seasoned cod fillets on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
While the cod is baking, prepare the warm avocado salsa. Heat the remaining 1 tablespoon of olive oil and the butter in a skillet over medium heat.
Add the chopped red onion to the skillet and sauté for 2-3 minutes until softened and fragrant.
Stir in the halved cherry tomatoes and cook for another 2-3 minutes, until the tomatoes begin to soften but still hold their shape.
Gently fold in the diced avocados, lime juice, chopped cilantro, and red pepper flakes. Cook for an additional 1-2 minutes, just until warmed through. Be careful not to stir too much to avoid mashing the avocados.
Remove the warm avocado salsa from heat and taste. Adjust salt and lime juice, if needed.
Plate each cod fillet and generously spoon the warm avocado salsa over the top. Garnish with additional chopped cilantro if desired.
Serve immediately with a side of rice, quinoa, or a fresh green salad.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 9.9 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 229 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 5398 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
