Fillets of Cod in Rich Beetroot Sauce

Name: Fillets of Cod in Rich Beetroot Sauce
Ingredients: juice ½ lemon; 6 steak-size pieces of cod fillet – with any black skin removed; 1 inch piece of fresh root ginger – peeled and chopped (2.5 cm); 1 large glass red wine; small bunch parsley – finely chopped; 1 tablespoon flour; 2–3 tablespoons cream; 2 oz butter (50 g); salt, black pepper; butter; 2 cooked beetroots – chopped up roughly; 1 large glass water; salt, pepper

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

I have never really liked beetroot but the colour is so beautiful that I felt I must use it somehow. I have to admit that this thick red sauce flavoured with mustard and aromatic fresh ginger goes very well with the plain cod fillets.

Ingredients

6 steak-size pieces of cod fillet – with any black skin removed
salt, pepper
butter

Fish course
Pescatarian

Method

Salt and pepper the fish and lay it on the bottom of a buttered shallow ovenproof dish. Put a dot of butter on each slice of fish, cover dish with foil and bake in a fairly high oven Gas 6 (400°F/200°C) for 20 minutes. Meanwhile prepare the sauce.