Roasted cod with zingy beetroot salad

• baby new potatoes↗200g g

  quartered

• olive oil↗½ tbsp tbsp
• cod fillets↗4 skinless

  (or any white fish)

• ginger↗thumb-sized piece of

  finely sliced

• lime↗1

  sliced

• red onion↗1

  finely chopped

• carrots↗4

  peeled and grated

• beetroot↗2 large raw

  peeled and grated

• lime↗1

  zested and juiced

• honey↗½ tbsp tbsp
• coriander½ small bunch of

  leaves picked

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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