Roasted Cod with Avocado Salsa Verde

This can be as mild or spicy as you like. A great sauce good on any number of things! Barb L.

Serves: 4

½ cup salsa verde (from your favorite Mexican restaurant or a jar), your choice of spiciness

2 ripe Hass avocados, peeled, pitted, and roughly chopped

Juice of 1 lime, about 1 Tbsp

¼ cup fresh, chopped cilantro (stems and leaves) plus more for garnish

Kosher salt and freshly ground black pepper

1 ½ pounds cod loins or fillets

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil


Preheat the oven to 425 degrees F.

Pour the salsa verde, avocado, lime juice, and a drizzle of water (about 2 tsp) into a blender or food processor.  Blend until smooth. Add the cilantro and pulse a few times to mix it in, but not so much that there aren’t any green flecks remaining. Season with salt and pepper.

Brush a non-reactive baking dish (glass, ceramic) with a little Flying Olive Persian Lime Extra Virgin Olive Oil. Then, brush the tops and bottoms of the cod pieces with the remaining Lime EVOO. Roast until just cooked through, about 10-11 minutes for fillets, 20-25 minutes for loins.

Remove the fish to plates and top with the avocado salsa verde. Garnish with the remaining cilantro.

Note: If you have any avocado salsa verde left, it’s great on chicken, tortilla chips, avocado toast, or any number of things.

Submitted by Barb L.