Cod fillets with spinach and beetroot lentils recipe | Sainsbury`s Magazine
Cod fillets with a horseradish and lemony breadcrumb topping, served with beetroot Puy lentils for a healthy midweek meal
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 1 x 250g pack cooked Puy lentils
- 1 x 250g pack cooked natural beetroot, cut into wedges
- 1½ tbsp olive oil
- 6 tsp creamed horseradish - use gluten free if required
- zest and juice of ½ lemon
- 2 garlic cloves, crushed
- ½ tsp dried thyme
- 40g fresh breadcrumbs - use gluten free if required
- 1 x 250g pack skinless and boneless cod fillets
- 100g baby leaf spinach
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