How To Make Roasted Cod with Zingy Beetroot Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 cod fillets
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
- 4 medium beetroots, boiled and sliced
- 1 small red onion, thinly sliced
- 1 cup arugula
- 1/4 cup crumbled feta cheese
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Fresh parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Place the cod fillets on a baking sheet and drizzle with olive oil. Sprinkle lemon zest, dried oregano, salt, and black pepper over the fillets.
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Roast the cod in the preheated oven for 15-20 minutes or until cooked through and flaky.
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In a large bowl, combine the sliced beetroots, red onion, arugula, and crumbled feta cheese.
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In a small bowl, whisk together the balsamic vinegar and honey.
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Drizzle the balsamic dressing over the beetroot salad and toss to combine.
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Serve the roasted cod alongside the zingy beetroot salad. Garnish with fresh parsley.
Nutrition
- Calories : 285kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 50mg
- Sodium : 420mg
- Total Carbohydrates : 18g
- Dietary Fiber : 3g
- Sugar : 12g
- Protein : 26g
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