Fillets of Cod in Rich Beetroot Sauce

Preparation info
    • Difficulty


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.


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


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.