10 mins
preparation
25 mins
cooking
Easy
2
Servings
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.
Our method
Pan
Oven
- 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
- Peel and dice potato, boil in water until soft
- Cook lemon & black pepper cod fillets as per pack instructions
- Drain and mash the potatoes adding milk and butter, season to taste
- Serve and enjoy!
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
1 Box
2 Lightly Dusted Fish Fillets with Lemon & Cracked Black Pepper
300g Potatoes
70ml Semi-skimmed Milk
15g Butter
2 Teaspoons Olive Oil
160g Beetroot
1 Teaspoon Cumin Seeds
