Cod, lentil and beetroot traybake recipe
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- Serves 2
- 10 mins to prepare and 25 mins to cook
- 395 calories / serving
- Gluten-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1660kJ 395.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 1.3g
- Sugars
- 15g
of the Reference intake
Carbohydrate 32.1gProtein 36.4gFibre 0.2g
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- 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.
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