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Cod loin with beetroot and lentil salad
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Cod loin with beetroot and lentil salad
Recipe by Annie Bell
This dish is high in protein and packed with nutritious ingredients. Plus, it's really quick to make
Serves: 2
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
335Kcal
Fat
12gr
Saturates
3gr
Carbs
19gr
Sugars
7gr
Fibre
7gr
Protein
34gr
Salt
0.8gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 2 x Taste the Difference cod loin fillets, about 140g each
- cayenne pepper
- 1 tsp unsalted butter
For the salad
- zest and juice of ½ lemon, plus wedges to serve
- 1 tbsp grain mustard
- 1 tbsp extra-virgin olive oil, plus 1 tsp for the cod
- ½ x 250g pack cooked green or Puy lentils
- 150g natural cooked beetroot, cut into slim wedges
- 2 tbsp snipped chives
- 25g watercress sprigs
Step by step
- For the salad, make a dressing from the lemon zest and juice, mustard and 1 tablespoon of oil. Warm the lentils following pack instructions then stir through the dressing, adding the beetroot and chives too. Set aside to absorb the flavours. Stir in the watercress, tearing up any particularly large sprigs.
- For the cod, heat a large nonstick frying pan over a medium-high heat and season the fish with cayenne pepper either side. Add the butter and 1 teaspoon of oil to the pan and swirl to coat the base. Fry the fish for 2-3 minutes on the first side until golden, then turn and fry for another 1½-2 minutes until opaque and cooked through.
- Divide the beetroot and lentil salad between 2 plates. Place the cod on top and serve with lemon wedges.