Cod, Lentil and Beetroot Bake

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:

1. Preheat the oven to 200°C. 
2. Dry the beetroot by using kitchen paper to pat dry.
3. 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. 
4. 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.
5. Serve topped with some parsley and enjoy.