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Horseradish-coated cod fillets with beetroot lentils


Serves: 2
timePrep time: 20 mins
timeTotal time:
Horseradish-coated cod fillets with beetroot lentils
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
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
591Kcal
Fat
14gr
Saturates
2gr
Carbs
66gr
Sugars
15gr
Fibre
14gr
Protein
43gr
Salt
1.2gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. 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

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. 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

  1. 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. 
    Tip
    Use gluten-free breadcrumbs and check your creamed horseradish is gluten-free, if required.
  2. 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.
  3. 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.
    Tip
    Lentils 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.

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