Mealime recipe · lives on in MealPot
Broiled Lemon Cod with Bean, Corn, Cucumber, Cilantro & Feta Salad
- 25 min
- 2–6 servings
- 560 kcal / serving
- ★ 4.4 on Mealime
A light, zesty cod fillet served with a bright bean and vegetable salad. The contrast between flaky fish and crisp cucumber with feta makes it a satisfying weeknight option.
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Ingredients
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- ¾ lbcod fillet
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½ cupfrozen corn
- 1lemon
- 1red bell pepper
- lemons
- red bell peppers
- English cucumbers
From the pantry: black pepper, coriander, ground, extra virgin olive oil, garlic powder, honey, salt
Cookware
aluminum foil · baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon · whisk or fork
Directions
- Preheat the oven to broil on high and position the rack close to the heat; line a baking sheet with aluminum foil if you like easier cleanup.
- Rinse and dry all fresh produce before prep.
- In a medium bowl, zest and juice the lemons, then whisk in olive oil, honey, coriander, salt, and black pepper to form a dressing.
- Pat the cod dry and place it on the prepared baking sheet; brush with half of the dressing and turn to coat evenly.
- Broil the fish until it flakes easily with a fork, about 8–10 minutes, then remove from the oven.
- Drain and rinse the beans in a colander and add them to the dressing-coated bowl.
- Place the frozen corn in the colander, run it under hot tap water to defrost, and add to the bowl.
- Trim and seed the red bell pepper, then dice it medium and add to the bowl.
- Trim and halve the cucumber lengthwise, slice into thin half-moons, and add to the bowl.
- Shave cilantro leaves from the stems, mince, and add to the bowl along with the crumbled feta; season with salt and pepper and toss to combine the salad.
- Serve by dividing the fish and the salad between plates and enjoy.
Two tips
- Make the dressing ahead and keep it in the fridge for up to a day; toss the salad just before serving to keep textures bright.
- Swap red bell pepper for an extra cucumber or use the feta to add a tangy bite to the salad as you prefer.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 43 g
- Carbs
- 58 g
- Fat
- 19 g
- Fiber
- 17 g
- Sodium
- 1287 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.