Backed cod with beetroot salad

Name: Backed cod with beetroot salad Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Beet root salad:; 1. cook the beets cool them down peel and cut into small pieces.; 2. Chop onion and fresh parsley; 3. Mix a dressing out of 2 tbsp of oil 1 tbsp of vinigar add peper and salt if needed; 4. Mix all the ingredient in a bowl chop the eggs and put on top.; Backed cod:; 1. Warm-up the oven to 170 C.; 2. Cut the cod in 4 pieces lay them in a form sprincle it with grated bread and olive oil.; 3. Back for 15 minutes

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 4

Ingredients

Beet root salad:1. cook the beets, cool them down,peel and cut into small pieces.2. Chop onion and fresh parsley3. Mix a dressing out of 2 tbsp of oil, 1 tbsp of vinigar, add peper and salt if needed4. Mix all the ingredient in a bowl, chop the eggs and put on top.Backed cod:1. Warm-up the oven to 170 C.2. Cut the cod in 4 pieces, lay them in a form, sprincle it with grated bread and olive oil.3. Back for 15 minutes

Directions

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NATALJAVJ.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 365.6
Total Fat: 15.1 g
Cholesterol: 161.8 mg
Sodium: 240.0 mg
Total Carbs: 21.6 g
Dietary Fiber: 2.1 g
Protein: 35.6 g

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