Crispy Cod with Roasted Beetroot

Serves 2

2 portions of cod fillets

45ml oil

15ml Thai fish sauce

3 lime leaves, shredded

175g beetroot, quartered

3 cardamon pods, crushed

175g squid ink(black) pasta such as tagliolini

15ml balsamic vinegar

1/4 cucumber, deseeded and finely shredded

Mix together 15ml oil,8ml fish sauce and lime leaves. Season with black pepper and pour over

the fish in a non-metallic dish.

Cover and leave to marinate in fridge for about 2 hours.

Preheat oven to 190C, 375F or Gas 5.

Put the beetroot, 15ml oil and the cardamon pods into a bowl and season.

Put in a roasting tray and bake for 10 - 25 minutes.

Meanwhile, cook the pasta according to instructions.

Put the cod, skin side up, onto a grill tray. Cook under a very hot grill, until the cod is just

cooked and the skin is golden and crispy.

In a smaal pan, heat together the remaining oil, the vinegar and the fish sauce.

Season with pepper and keep dressing warm.

Drain the pasta, toss with the shredded cucumber, season and drizzle over a little of the warm

dressing.

To Serve: Divide the pasta between 2 plates, top with cod and serve with beetroot.

Drizzle the warm dressing around the plate.