Roasted cod with zingy beetroot salad
Delight in the flavors of roasted cod paired with a zesty beetroot salad. This culinary masterpiece will tantalize your taste buds and leave you craving for more.
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
Instructions:
- Preheat the oven to 200C/180C fan/gas 6. Boil a pot of water over high heat. Once it starts boiling, add the potatoes, reduce the heat, and let it simmer for 10-12 minutes until they are tender.
- In the meantime, mix together all the salad components, keeping some coriander aside. Add a pinch of salt and pepper. After the potatoes are done, drain and rinse them under cold water to cool down. Drain once more and mix them with the salad.
- Massage the oil onto the cod fillets, then place them on a non-stick baking tray. Place a few slices of ginger and lime on top of each fillet. Place the tray in the oven and bake for 6-9 minutes, depending on the thickness of the fillets.
- Distribute the salad evenly among four plates, then place the cod fillets on top and garnish with the remaining coriander.
Summary:
- Calories: 1010 kcal
- Fat: 13 g
- Protein: 169 g
- Carbs: 46 g
- Potassium: 4834 mg
- Magnesium: 356 mg