Roasted Cod with Beetroot, Carrot and Lime Salad

Name: Roasted Cod with Beetroot, Carrot and Lime Salad
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Ingredients: 4 skinless cod fillets; 200 g baby new potatoes, quartered; 4 carrots, peeled and grated; 2 large raw beetroot, peeled and grated; 1 red onion, finely chopped; 1 thumb-sized piece ginger, thinly sliced; 2 limes; 1/2 tbsp olive oil; 1/2 tbsp honey; 1/2 bunch coriander leaves

This roasted cod recipe pairs flaky fish with a crisp beetroot, carrot, and potato salad tossed in fresh lime and honey. It is a light, colorful dinner that feels fresh and vibrant while coming together in well under 30 minutes.

Servings4 Portions

Prep Time10 Mins

Cook Time18 Mins

Difficulty

Easy

Ingredients

skinless cod fillets
4
baby new potatoes, quartered
200 g
carrots, peeled and grated
4
raw beetroot, peeled and grated
2 large
red onion, finely chopped
1
ginger, thinly sliced
1 thumb-sized piece
limes
2
olive oil
0.5 tbsp
honey
0.5 tbsp
coriander leaves
0.5 bunch

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. Bring a pan of water to the boil, add the quartered potatoes, and simmer for 10 to 12 minutes until just tender.

While the potatoes cook, combine the red onion, grated carrots, grated beetroot, lime zest, lime juice, honey, and most of the coriander in a large bowl. Drain the potatoes, rinse briefly under cold water to stop them cooking, then drain well again and toss them into the salad.

Rub the cod fillets with the olive oil and place them on a non-stick baking tray. Top each fillet with a few slices of ginger and lime, then roast for 6 to 9 minutes, depending on thickness, until the fish flakes easily with a fork.

Divide the beetroot salad among four plates and place a cod fillet on top of each serving. Finish with the remaining coriander and serve right away.

Chef's Tips

Pat the cod dry before roasting so it cooks evenly and does not steam. If raw beetroot is hard to find, you can use coarsely grated cooked beetroot for a softer salad. The salad can be made up to 1 day ahead, but add the potatoes shortly before serving for the best texture.