Gourmet Fish Fillets with Beetroot

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Gourmet Fish Fillets with Beetroot
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the beetroot
26 ozs raw Beets (peeled)
4 Tbsps olive oil
2 Tbsps Red wine vinegar
2 Tbsps lemon juice
1 clove garlic cloves (finely chopped)
½ tsp Sea salt
½ tsp black peppercorns (lightly crushed)
cup butter (diced)
For the cod
1 Tbsp vegetable oil
4 Cod
salt
1 tsp lemon juice
For the spinach
14 ozs Spinach
cup butter
salt
peppers
To garnish
flat-leaf parsley
How healthy are the main ingredients?
olive oilSpinachgarlic clovesaltparsley

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Cut the beetroot in half, or quarters if large. Spread the pieces out in a single layer in a roasting tin.
3.
Mix together the oil, vinegar, lemon juice, garlic, salt and pepper.
4.
Pour over the beetroot and toss to coat. Sprinkle the butter over the top and cover the tin with foil.
5.
Cook for 35-45 minutes until very tender. Dice the beetroot and keep warm.
6.
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.
7.
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.
8.
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.