Horseradish-coated cod fillets with beetroot lentils
Serves: 2
![Horseradish-coated cod fillets with beetroot lentils](/uploads/media/720x770/00/11210-Horseradish-crusted-cod-with-beetroot-lentils-1.jpg?v=1-0)
Recipe photograph by Toby Scott
Horseradish-coated cod fillets with beetroot lentils
Cod fillets with a crunchy horseradish and lemony breadcrumb topping, served with spinach and beetroot Puy lentils for a healthier midweek meal
Serves: 2
See more recipes
Nutritional information (per serving)
Calories
591Kcal
Fat
14gr
Saturates
2gr
Carbs
66gr
Sugars
15gr
Fibre
14gr
Protein
43gr
Salt
1.2gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 250g pack cooked Puy lentils
- 1 x 250g pack cooked natural beetroot, cut into wedges
- 1½ tbsp olive oil
- 6 tsp creamed horseradish - use gluten free if required
- zest and juice of ½ lemon
- 2 garlic cloves, crushed
- ½ tsp dried thyme
- 40g fresh breadcrumbs - use gluten free if required
- 1 x 250g pack skinless and boneless cod fillets
- 100g baby leaf spinach
Step by step
-
Preheat the oven to 200°C, fan 180°C, gas 6. Place the lentils and beetroot in a large ovenproof dish (ensure there is space to add the spinach later). In a small bowl, mix together 1 tablespoon of olive oil, 2 teaspoons of creamed horseradish, the lemon juice, garlic, thyme and seasoning. Toss through the lentils and beetroot to coat. Cover with foil and bake for 10 minutes. TipUse gluten-free breadcrumbs and check your creamed horseradish is gluten-free, if required.
- Meanwhile, heat the remaining ½ tablespoon of oil in a frying pan and toast the breadcrumbs for 3-5 minutes, stirring, until golden brown. Tip into a bowl and stir through the lemon zest. Season the cod fillets, spread with 4 teaspoons of creamed horseradish and top with the lemony breadcrumbs.
-
After 10 minutes oven time remove the foil from the dish, stir through the spinach and return to the oven for a further 5 minutes, uncovered. Stir the wilted spinach through the lentils, place the cod on top and return to the oven for a final 10-12 minutes, uncovered, until the fish is cooked through.TipLentils and beetroot help to boost iron, which is important for healthy blood. Cod is a good lean source of protein, ideal for those looking to reduce meat consumption or fat intake.