We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Seared Cod with Lentil and Roasted Beetroot Salad
Seared Cod with Lentil and Roasted Beetroot Salad

Seared Cod with Lentil and Roasted Beetroot Salad
A nutritious dinner featuring seared cod paired with a hearty lentil and roasted beetroot salad.
Seared Cod with Lentil and Roasted Beetroot Salad

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 100
    g
     lentils
  • 150
    g
     beetroot
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Seared Cod with Lentil and Roasted Beetroot Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cut the beetroot into wedges. Toss with 1 tbsp olive oil, salt, and pepper.
  3. Roast the beetroot in the oven for 25-30 minutes until tender.
  4. Rinse the lentils and cook in boiling water for about 20 minutes until tender. Drain and set aside.
  5. Season the cod fillet with salt and pepper.
  6. Heat 1 tbsp olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute.
  7. Add the cod fillet to the pan and sear for about 3-4 minutes on each side until cooked through.
  8. In a bowl, combine cooked lentils, roasted beetroot, chopped parsley, and a squeeze of lemon juice.
  9. Serve the seared cod on top of the lentil and beetroot salad.
Nutrition Per Serving 500 g Per 100g
Energy 388 kcal 78 kcal
Protein 40 g 8.0 g
Fibre 12 g 2.4 g
Salt 2 g 0.4 g
Sugar 8 g 1.6 g
Carbohydrates 45 g 9.0 g
Fat 15 g 3.0 g
  • 200
    g
     cod fillet
  • 100
    g
     lentils
  • 150
    g
     beetroot
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cut the beetroot into wedges. Toss with 1 tbsp olive oil, salt, and pepper.

Roast the beetroot in the oven for 25-30 minutes until tender.

Rinse the lentils and cook in boiling water for about 20 minutes until tender. Drain and set aside.

Season the cod fillet with salt and pepper.

Heat 1 tbsp olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute.

Add the cod fillet to the pan and sear for about 3-4 minutes on each side until cooked through.

In a bowl, combine cooked lentils, roasted beetroot, chopped parsley, and a squeeze of lemon juice.

Serve the seared cod on top of the lentil and beetroot salad.

Contact About
Privacy Policy Terms of Service Sitemap