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Roasted cod with zingy beetroot salad

One serving of roasted cod with zingy beetroot salad

Roasted cod with zingy beetroot salad

Name: Roasted cod with zingy beetroot salad
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
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; 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

Liberty Mendez

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Serves 4

Easy

Prep: 10 mins

Cook: 18 mins

A star rating of 4.8 out of 5.8 ratingsRate

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Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal262

low
fat3g

low
saturates1g
carbs21g
sugars12g
fibre6g
protein36g
salt0.4g

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.

Recipe from Good Food magazine, September 2021

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A star rating of 4.8 out of 5.8 ratings

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