Here is a recipe for a meal that is easy to make, healthy, delicious and only takes 20 minutes of preparation time—there’s nothing like making life easier and saving time!

(This recipe is gluten-free, egg-free, nut-free, and lactose free) Serves 4



  • 4 cod fish fillets
  • 2 small lemons, thinly sliced
  • 1/2 teaspoon dry fennel (optional)
  • Red leaf lettuce
  • 1 avocado
  • Dried cranberries (optional)
  • 2 tablespoons extra virgin olive oil
  • ¼ cup lemon juice


  1. Preheat oven to 350°F. Line a baking tray with non-stick baking paper. Place the fish fillets on the tray, season fish with salt, pepper and dry fennel, and place 2-3 slices of lemon on each piece of fish. Bake in the oven for 10 minutes or until cooked through.
  2. While the fish is cooking, prepare the salad by cutting the core from the lettuce. Wash leaves, roll up, finely slice and place in a salad bowl. Peel avocado and slice into chunks, and add avocado chunks and dried cranberries to salad.
  3. To make dressing, whisk oil, lemon juice, salt and pepper in small bowl. Toss dressing through salad just before serving.
  4. Place a pile of salad on each plate, top with fish and lemon wedges.

Notes: Leave out the fennel/avocado if you don’t think your kids will eat it.

(Always check with a doctor first if you are worried about food allergies.)

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