Cajun fish and pineapple salad recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 314 calories / serving
  • Healthy
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Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Place the cod loins on a lined baking tray and rub each with the cajun spice blend. Transfer to the oven and bake for 8-10 minutes until the fish flakes away. Meanwhile toss the pineapple, avocado and red onion together in a large bowl. Season with a little salt and pepper then drizzle with the olive oil.

Tip: If you have a spare lime squeeze it over the salad. Besides adding a zesty taste it will prevent the salad from browning.

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  • Ingredients

  • 4 cod loins
  • 1tbsp cajun spices
  • 1 medium (750g/1lb 10oz) pineapple, chopped into chunks
  • 1 large avocado, peeled, cored & sliced
  • ½ red onion, thinly sliced
  • 1tsp olive oil
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  • Energy 1319kj 314kcal 16%
  • Fat 11.2g 16%
  • Saturates 2.4g 12%
  • Sugars 19.5g 22%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 21.1g Protein 29.3g Fibre 5.8g


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