2 large cod fillets
65 g rocket
For the salsa and beans
250 g cooked beetroot
½ red onion
grated zest and juice ½ lime
2 tbsp chopped dill, plus extra for sprinkling
1 tsp olive oil, plus a little extra for greasing
1 garlic clove, finely chopped
400 g can cannellini beans
- Dice the beetroot and finely chop the onion, then mix in a bowl with the lime zest, a good squeeze of juice, some seasoning and dill.
- Heat the oil in a non-stick pan and gently cook the garlic until softened, then add in the beans and some of the juice from the can, with seasoning. Mash the beans, leaving them quite chunky, then keep warm.
- Feel along the fish to check for bones and, if you find any, firmly pull them out with your fingers (or use tweezers). Heat a non-stick frying pan, wipe with a little oil, then cook the cod skin-side down for 3-4 mins. Flip over and cook for a few mins more until the fillets are cooked all the way through.
- Spoon the bean mash onto plates, top with the fish and half the salsa, then scatter with extra dill. Serve with the rocket on the side and the rest of the salsa in a bowl.