Our quick roasted cod over a beetroot, new potato, and carrot salad with a zingy dressing showcases beetroot's color and flavor.
– 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, slicedFor 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
INGREDIENTS
Preheat the oven to 200C/180C fan/gas 6. Start a pan of water on high. When it boils, add the potatoes, then lower the heat and simmer for 10-12 minutes until cooked.
INSTRUCTIONS
STEP 1
Meanwhile, mix the salad ingredients, saving some coriander. Season gently. After cooking, drain and chill potatoes in cold water. Toss salad after draining again.
STEP 2
Rub oil on the fish fillets, place on a non-stick baking dish, and top with ginger and lime slices. Bake for 6-9 minutes, depending on thickness.
STEP 3
Divide the salad between four plates, then top with the cod and remaining coriander.