Lemon & Black Pepper Lightly Dusted Cod Fillets with Mashed Potato and Roasted Beetroot

Preparation time
'
Cooking time
'
Nr of servings
2
Difficulty Level
This Lemon & Black Pepper Lightly Dusted Cod Fillets with Mashed Potato and Roasted Beetroot is a tasty dinner for a midweek treat. Nutritious, delicious, and simple to make, this is a perfect dinner recipe.
Preparation time
'
Cooking time
'
Nr of servings
2
Difficulty Level

Ingredients

1 Box 
70ml Semi-skimmed Milk 
300g Potatoes 
15g Butter 
1 Teaspoon Cumin Seeds 
160g Beetroot 
2 Teaspoons Olive Oil 

Preparation

  1. Peel beetroot and cut into quarters. Place in baking tray, drizzle over olive oil and cumin seeds. Bake in oven at 200°c for 20-25minutes
  2. Peel and dice potato, boil in water until soft
  3. Cook lemon & black pepper cod fillets as per pack instructions
  4. Drain and mash the potatoes adding milk and butter, season to taste
  5. Serve and enjoy!

Preparation Method

Oven
Oven
pan
Pan
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Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
483.1
22.3
6
8.7
1.2
Percent of daily values
24
32
30
10
20
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.

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