Cod Fillet with Beetroot Sauce

Name: Cod Fillet with Beetroot Sauce
Yield: Serves 2
Ingredients: 2 oz / 60 g beetroot, peeled and diced; 2 oz / 60 g ripe tomatoes, peeled, deseeded and roughly chopped; 1 tbsp olive oil; ½ stick celery stalk, trimmed and thinly sliced; 6 tbsp white wine salt; 4 cardamom pods; 2 garlic cloves; freshly ground black pepper; 2 tbsp olive oil salt; 1 small onion, peeled and sliced; fresh chervil, coriander or flatleaved parsley, to garnish; fresh chervil, coriander or flatleaved parsley, to garnish; fresh chervil, coriander or flatleaved parsley, to garnish; 2 thick pieces cod fillet, 6–7 oz / 170–200 g each

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 thick pieces cod fillet, 6–7 oz / 170–200 g each
2

Fish course
Pescatarian
Gluten-free

Method

First make the sauce. Gently fry the onion in the olive oil, then add the other vegetables and pour on the wine. Simmer, uncovered, until the vegetables are tender, then make a purée in a blender or food processor, and sieve into a clean saucepan. Season to taste.

Skin the fish fillets and brush them all over with olive oil. Use the rest to lightly oil an ovenproof dish, and lay the fil