For the beetroot salad


  • 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.

Recipe from Good Food magazine, September 2021

Goes well with


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