A simple seasonal dish for one!
(for more portions multiply ingredient quantities by the amount desired)
Ingredients
- 150g steamed beetroot, drained and cut into 2cm wedges
- 195g tin green lentils, drained
- 1 garlic cloves, crushed
- 1 tsp creamed horseradish sauce
- 5g fresh parsley, leaves roughly chopped
- 1/4 lemon, zested and juiced
- 1 tbsp olive oil
- 1 boneless cod fillet
Method
- Preheat the oven to 200°C.
- Dry the beetroot by using kitchen paper to pat dry.
- Bake a mixture of the beetroot, lentils, garlic, horseradish, ⅓ of the parsley, the lemon juice and 1 tbsp oil in an oven proof dish for 15 minutes.
- Top with the cod and sprinkle over the lemon zest, remaining oil, parsley (leave a small amount for finishing off the dish at the end) and bake for a further 10-12 minutes.
- Serve topped with some parsley and enjoy.
