Saturday, 11 April 2015

Roasted Cod with Orange & Beetroot Salsa

Roasted Cod with Orange & Beetroot Salsa

  • 1 Beetroot
  • 1 Orange
  • 2 Cod fillets
  • 1 Onion
  • 1 Red chilli
  • 1 Small bunch coriander
  • A handful of new potatoes

Peel the beetroot and cut into 1cm cubes (if you have disposable gloves use them, it gets messy), wrap the cubes in foil with 1/2 tsp of olive oil and a good grind of black pepper and a couple of pieces of salt.  Cut the potatoes into 8 pieces, cut the onion In half, finely chop one half and the remaining half cut into cubes approx 1cm in size.  Toss the potatoes with the cubed onion in 1tbsp of olive oil and season, lay out onto baking tray and cook in the oven at 200C for 15 minutes along with the beetroot parcel.  Finely dice the chilli.

Zest the orange then cut into segments.  Once the beetroot is cooked mix this with the orange segments, the chilli, orange zest, 1/2 tbsp of olive oil and all but 1tbsp of the coriander, season with salt and pepper.

Heat a frying pan over a medium heat with 1tbsp of oil.  Pat the cod dry and dust the skin side with a little flour.  Place in the pan skin side down for 3-4 minutes and then turn and cook for a further minute.  Serve the cod with the potatoes and salsa and sprinkle over the remaining coriander.

Recipe courtesy of HelloFresh