●2 x 100g salmon fillets, skinned ● 180g cod fillet, skinned ● 3tbsp natural yoghurt ● 2tbsp chopped fresh dill (or 1tsp dried dill) ● Juice of 1 lime ● A few drops of Tabasco sauce (optional) ● 1 ripe avocado, peeled and diced
1Preheat the oven to 180°C/gas mark 4. Place the fish fillets in a large ovenproof dish and fill the dish with water. Cover the dish with foil and bake the fish for 20 minutes or until cooked through. Transfer the cooked fish to a plate and set aside to cool for 10 minutes. 2Use a fork to gently flake the cooked fish into a large bowl. Add the yoghurt, dill, lime juice and Tabasco and mash well. Arrange the chopped avocado in a neat layer on each serving plate. Top with the fish mishmash and serve.