This Cod Nuggets with Refreshing Corn and Tomato Salad combo hits the sweet spot. Juicy, oven-baked Sealand Gluten-Free Cod Nuggets bring the satisfying crunch, while the colorful corn, tomato, cucumber, and avocado salad adds brightness, texture, and a zesty lime kick.
It’s perfect for warm-weather evenings, quick family dinners, or anyone looking for a healthier take on fish and chips — no fryer required.
Cod Nuggets With Refreshing Corn and Tomato Salad
Rated 5.0 stars by 1 users
Category
Fish
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Crispy gluten-free cod nuggets served with a vibrant corn, tomato, cucumber, and avocado salad tossed in a zesty lime dressing — a light, refreshing twist on classic comfort food that’s perfect for warm weather meals or easy weeknight dinners.
Ingredients
-
1/2 a bag Sealand Gluten Free Cod Nuggets
- Oil Spray (optional)
- 1 cup sliced cucumbers (baby cucumbers is best)
- 2 cups tricoloured baby tomatoes, cut in half
- 2 avocados, diced
- 1 red onion, finely diced
- 1 cup cilantro leaves
- 3 corn cobs, cooked
- 1 teaspoon salt
- 2 Tablespoons lime juice
- 3 Tablespoons olive oil
Corn and Tomato Salad
Dressing
Directions
- Preheat the oven to 425 degrees F.
- Remove the Cod nuggets from the freezer and open the bag, no need to defrost the nuggets before cooking.
- Line a baking sheet with parchment paper.
- Arrange the Cod nuggets in a single layer on the baking sheet.
- Optionally, spray them with an oil spray before baking.
- Bake them for 25-30 minutes, flipping them halfway for a crisp nugget.
- For the salad, mix all ingredients in a large bowl.
- Season with the salt, lime juice and olive oil. Toss well together.
- Serve them alongside the golden Cod Nuggets.
- So Good.
