Smoky tomato gazpacho
Pack in the goodness with this speedy smoky gazpacho soup, it's healthy, low in fat and calories, yet full of flavour. Garnish with basil leaves to serve
Roasted cod with zingy beetroot salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 200g baby new potatoes, quartered
- ½ tbsp olive oil
- 4 skinless cod fillets (or any white fish)
- thumb-sized piece of ginger, finely sliced
- 1 lime, sliced
For the beetroot salad
- 1 red onion, finely chopped
- 4 carrots, peeled and grated
- 2 large raw beetroot, peeled and grated
- 1 lime, zested and juiced
- ½ tbsp honey
- ½ small bunch of coriander, leaves picked
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Put a pan of water on a high heat. When it boils add the potatoes, then turn the heat down and simmer for 10-12 mins until tender.
- STEP 2
Meanwhile combine all of the salad ingredients, reserving a little coriander. Season lightly. Once the potatoes are cooked, drain and run under cold water to cool. Drain again and toss through the salad.
- STEP 3
Rub the oil over the cod fillets, then put on a non-stick baking tray and lay a few ginger and lime slices on top of each fillet. Put in the oven and cook for 6-9 mins, depending on thickness.
- STEP 4
Divide the salad between four plates, then top with the cod and remaining coriander.
