Broiled Greek Cod & Avocado Cucumber Salad

Updated at: Thu, 31 Oct 2024 23:48:44 GMT

Step 1

Preheat oven to broil on high and position rack under the broiler. Coat a baking sheet pan with a thin layer of oil.

Step 2

Wash and dry the fresh produce.

Step 3

Juice half the lime into a small bowl. (Reserve remaining lime for later.)

Step 4

Mince the sun-dried tomatoes; add to the bowl along with oil and spices. Stir to combine the tapenade.

Step 5

Thinly slice olives.

Step 6

Pat cod dry with paper towels and place on the baking sheet; season with salt and pepper. Spread with tapenade and top with olives.

Step 7

Place baking sheet in the oven and broil until the cod is almost cooked through, about 8 minutes.

Step 8

Meanwhile, juice the remaining lime into a medium bowl.

Step 9

Halve and pit avocado; scoop out with a spoon and medium dice the flesh. Add to the bowl with the dressing.

Step 10

Remove cod from the oven and top with half the feta (reserve remaining cheese for the salad). Return baking sheet to the oven and broil until the fish flakes easily with a fork and the cheese is golden, 2-3 minutes more. Remove from oven.

Step 11

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime juice along with oil, salt, and pepper. Stir to combine the dressing.

Step 12

Trim and thinly slice cucumber crosswise; add to the salad bowl along with the reserved feta. Gently stir to combine the salad.

Step 13

To serve, divide cod and salad between plates

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