BBC Good Food Magazine

Roasted cod with zingy beetroot salad

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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,

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

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

 ??  ?? £1.99 per serving
£1.99 per serving

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