BBC Good Food Magazine
Roasted cod with zingy beetroot salad
SERVES 4 PREP 10 mins COOK 18 mins EASY
200g baby new potatoes, quartered ½ tbsp olive oil
4 skinless cod fillets (or any white
fish) thumb-sized piece of ginger,
1 lime, sliced
For the beetroot salad
1 red onion, finely chopped 4 carrots, peeled and grated 2 large raw beetroot, peeled
1 lime, zested and juiced ½ tbsp honey
½ small bunch of coriander,
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. 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. 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.
4 Divide the salad between four plates, then top with the cod and remaining coriander.
GOOD TO KNOW healthy • low fat • low cal • folate • fibre • vit c • 1 of 5-a-day • gluten free
PER SERVING 262 kcals • fat 3g • saturates 1g • carbs 21g • sugars 12g • fibre 6g • protein 36g • salt 0.4g