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Cod, lentil and beetroot traybake recipe

57 ratings

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
Healthy
Gluten-free

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

Energy
1660kj
395kcal 20%
Fat
14g 20%
Saturates
2g 12%
Sugars
15g 17%
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