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
• For the beetroot salad :-
• 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

Nutrition Per Serving

Cooking Instructions

STEP 1 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. STEP 2 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. STEP 3 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. STEP 4 Divide the salad between four plates, then top with the cod and remaining coriander. Protein - 36 gm Fat - 7 gm Carbs - 21 gm Cal - 262 gm