Roasted Cod with Beets and Spinach

How to make a tasty roasted cod with beets and spinach

• Heat the oven to 200°C (180° fan) gas 6.
• Cut the beetroot in half, or quarters if large.
• Spread the pieces out in a single layer in a roasting tin.
• Mix together the oil, vinegar, lemon juice, garlic, salt and pepper.
• Pour over the beetroot and toss to coat. Sprinkle the butter over the top and cover the tin with foil.
• Cook for 35-45 minutes until very tender.
• Dice the beetroot and keep warm.
• Heat the oil in an ovenproof frying pan. Season the cod with salt and fry the cod, flesh side down until golden.
• Put into to the oven for about 5 minutes until cooked through.
• Sprinkle with lemon juice.
• Rinse the spinach and put into a frying pan with the butter over a low heat, stirring until the leaves wilt.
• Season with salt and pepper and drain well.
• Divide between 4 warm serving plates. Arrange the cod on top and top with a spoonful of diced beetroot.
• Spon the beetroot liquid arond the plates and garnish with parsley.