Name: Roasted cod with zingy beetroot salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 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, sliced -; 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 for - Roasted cod with zingy beetroot salad

1. 200g baby new potatoes, quartered

2. ½ tbsp olive oil

3. 4 skinless cod fillets (or any white fish)

4. thumb-sized piece of ginger, finely sliced

5. 1 lime, sliced

6. 1 red onion, finely chopped

7. 4 carrots, peeled and grated

8. 2 large raw beetroot, peeled and grated

9. 1 lime, zested and juiced

10. ½ tbsp honey

11. ½ small bunch of coriander, leaves picked

How to cook deliciously - Roasted cod with zingy beetroot salad

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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