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One serving of roasted cod with zingy beetroot salad

Roasted cod with zingy beetroot salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: Per serving
HighlightNutrientUnit
low inkcal262
low infat3g
saturates1g
carbs21g
sugars12g
fibre6g
protein36g
salt0.4g
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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.

Goes well with

Recipe from Good Food magazine, September 2021

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