Cod, lentil and beetroot traybake
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.
- 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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