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
Prep:10 mins
Serves 4
200g baby new potatoes, quartered½ tbsp olive oil4 skinless cod fillets (or any white fish)thumb-sized piece of ginger, finely sliced1 lime, sliced
STEP 1Heat 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 2Meanwhile 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 3Rub 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 4Divide the salad between four plates, then top with the cod and remaining coriander.
