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Cod, lentil and beetroot traybake recipe
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Earthy beetroot is a welcome addition to this flavourful fish supper. Creamy green lentils, fiery horseradish and zesty parsley provide the perfect base for flaky cod and a squeeze of lemon makes these wonderful flavours truly sing. A perfect meal for two that's ready in just over 30 minutes with minimum washing up. See method
Ingredients
- 300g pack steamed beetroot, drained and cut into 2cm wedges
- 390g tin green lentils, drained
- 2 garlic cloves, crushed
- 2 tsp creamed horseradish sauce
- 10g fresh parsley, leaves roughly chopped
- ½ lemon, zested and juiced
- 2 tbsp olive oil
- 2 boneless cod fillets
If you don't have cod, try using another white fish
Each serving contains
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Energy
1660kj
395kcal
20%
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Fat
14g
20%
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Saturates
2g
12%
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Sugars
15g
17%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 32.1g
Protein 36.4g
Fibre 0.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Pat the beetroot dry with kitchen paper.
- In a 2ltr ovenproof dish, mix the beetroot, lentils, garlic, horseradish and ⅓ of the parsley. Pour over the lemon juice and 1 tbsp oil; season and mix well. Bake for 15 mins.
- Top with the cod and sprinkle over the lemon zest. Add the remaining oil, another ⅓ of parsley and some black pepper. Bake for 10-12 mins or until the fish is cooked through and firm to the touch, then sprinkle with the remaining parsley.
See more Cod recipes