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