Slow-roasted cod tostadas with juicy cucumber salad from Cook This Book: Techniques That Teach and Recipes to Repeat (page 104) by Molly Baz

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Notes about this recipe

  • katiesue28 on July 18, 2025

    This was easy and good, a perfect summer meal. I think it could be jazzed up a little bit, either with additional spices on the roasted fish, or topping with some salsa verde. But overall very good.

  • tarae1204 on June 14, 2021

    Easy. Flavorful. You can just use tortilla chips, not tostada shells. I found the recipe sound but did need to use my own judgment about peeling cucumber (wasn’t specified) and the amounts of salad components. Swapped an orange for the grapefruit and only used a handful of mint rather than 2 cups (yikes!). My husband added some grocery store lime crema. I think some shredded cabbage would’ve been a great addition, too.

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