Baked cod salad with fresh mango chunks, cherry tomatoes and sweet potato fries.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • Caribbean
    • Dairy Free

    Cod and Sweet Potato with Mango Salad

    Recipe Information

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    500g Fresh Cod Fillets 

    ½ a head of Iceberg Lettuce

    1 Mango 

    200g Cherry Tomatoes 

    ½ Cucumber 

    ½ Lemon 

    80ml Olive Oil

    ½ tsp Paprika

    Black Pepper 


    Pre-heat the oven to 200oC/Gas Mark 6.

    Bake the sweet potatoes in the oven and the fish per their instructions on the pack. 

    Cut the flesh from the mango and chop finely. Shred the lettuce and chop the cucumber into small chunks. Chop the cherry tomatoes into quarters and then put all of the above into a salad bowl.

    Mix the olive oil with the juice from the half lemon, season with some black pepper and the paprika. Toss the salad and dressing together, then serve the cod alongside the fries and the tossed salad. 

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