Broiled Greek Cod & Avocado Cucumber Salad with Feta-Mint Dressing

Directions

1. Preheat the oven to broil on high and set the rack close to the heat. Lightly oil a baking sheet.
2. Wash the produce and dry well; slice, mince, and prep everything as described.
3. Juice half of a lime into a small bowl and reserve the rest for later use.
4. Peel and finely chop the shallot and add it to the lime juice.
5. Chop the sun-dried tomatoes until small, then mix them into the lime-shallot bowl with the oil and spices to form a tapenade.
6. Thinly slice the olives and set them aside.
7. Pat the cod dry and place it on the prepared sheet. Season with salt and pepper, spread with tapenade, and top with the olives.
8. Broil until the fish flakes easily and the feta on top starts to color, about 8 minutes, then sprinkle with half of the feta and return to the oven for 2–3 minutes.
9. Meanwhile, juice the remaining lime into a bowl, pick and finely chop the mint leaves, and whisk them with oil, salt, and pepper. Dice the avocado and fold it into the dressing along with the cucumber slices and the remaining feta to finish the salad.
10. When the fish is done, cut it into portions and plate with the salad. Divide everything evenly between plates and serve.