Cod for One with Salad


Serves 1
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 7 mins
Cooking time: 15 mins
Post workout meal
Family friendly

Pre-cook the night before for on the go lunch


1 cod fillets

2 fresh beetroot

1 shallot

1 tbsp rapeseed oil

2 garlic cloves

1 tbsp balsamic vinegar

1 pinch black pepper

1 handful mixed leaves

8 cherry tomatoes

5 slices cucumber

0.5 bell pepper

0.5 red onion


1. Place two small frying pans over a medium heat and add a drizzle of rapeseed oil to both pans. One pan for the cod and one for the veg.
2. Add the shallot and crushed garlic to the first pan, then reduce the heat to low. Cook for 3 to 4 minutes, until softened, then add chopped beetroot and cook for a further 4 minutes, until that’s softened too.
3. Meanwhile, season your fish with salt and pepper and put it in the other pan, flesh side down. Cook for 4 minutes on each side, until cooked through.
4. Just before the veg are finished cooking, drizzle in some balsamic vinegar, then season with salt and pepper.
5. To serve, place the bed of veg on a plate. Top with the cooked cod, and side salad (mixed salad leaves, tomatoes, cucumber, pepper and onion).

Serve and Enjoy.