Salad Recipes

Roasted cod with zingy beetroot salad

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

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

Directions

• 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.