Cod loin with beetroot and lentil salad recipe | Sainsbury's Magazine
This high protein cod loin with beetroot and lentil salad recipe is packed full of nutritious ingredients, plus it's really quick to make.
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
- 2 x Taste the Difference cod loin fillets, about 140g each
- cayenne pepper
- 1 tsp unsalted butter
- zest and juice of ½ lemon, plus wedges to serve
- 1 tbsp grain mustard
- 1 tbsp extra-virgin olive oil, plus 1 tsp for the cod
- ½ x 250g pack cooked green or Puy lentils
- 150g natural cooked beetroot, cut into slim wedges
- 2 tbsp snipped chives
- 25g watercress sprigs
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