ROASTED COD WITH ZINGY BEETROOT SALAD

Roasted cod with zingy beetroot salad image

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

Provided by Liberty Mendez

Time 28m

Number Of Ingredients 11

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
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

Steps:

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.
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.
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.
Divide the salad between four plates, then top with the cod and remaining coriander.

Nutrition Facts : Calories 262 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.4 milligram of sodium