Fillets of Cod in Rich Beetroot Sauce

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

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

For the Sauce

  • 2 cooked beetroots – chopped up roughly
  • 2 oz butter (50 g)
  • 1 inch piece of fresh root ginger – peeled and chopped (2.5 cm)
  • 1 tablespoon flour
  • 1 large glass red wine
  • 1 large glass water
  • juice ½ lemon
  • small bunch parsley – finely chopped
  • 2–3 tablespoons cream
  • salt, black pepper


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.

Melt the butter in a saucepan and take off the heat. Stir the chopped beetroot and ginger into the butter and stir in the flour. Heat the wine, water and lemon juice and stir it into the saucepan with the beetroots. Bring to the boil and simmer for 3–4 minutes stirring once or twice. Whizz it up in a liquidiser or put through a Mouli until smooth. Add salt, black pepper to taste. Re-heat the sauce if necessary adding any juice from the baked fish and stir in the chopped parsley. Pour sauce all over the slices of fish and spoon over two to three tablespoons of cream before serving. I would do boiled potatoes and a fresh green vegetable with this.