Grilled Cod with Cucumber and Avocado Salad

Rinse cod under cold water and pat dry. Sprinkle with 1 tablespoon lemon juice and let stand for 10 minutes.

Meanwhile, chop nuts coarsely and toast in a dry frying pan until golden brown. Place on a plate and let cool.

For the dressing, mix vinegar, remaining lemon juice, salt to taste, 1 pinch of sugar and mustard, then whisk in 3 tablespoons of oil. Rinse cucumber, pat dry and cut into 4 pieces. Shave or cut each piece into thin slices.

Halve avocados, remove seeds, peel and cut flesh into bite-sized pieces. Immediately mix with the dressing and cucumber.

Heat the remaining oil in a grill pan. Pat cod fillets dry and cook on both sides for about 3 minutes over medium heat. Season with salt and pepper.