Roasted cod with zingy beetroot salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g baby new potatoesquartered
- ½ tbsp olive oil
- 4 skinless cod fillets(or any white fish)
- thumb-sized piece of gingerfinely sliced
- 1 limesliced
For the beetroot salad
Nutrition: Per serving
- kcal262low
- fat3glow
- 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.
