Cod Fillet with Beetroot Sauce


  • 2 thick pieces cod fillet, 6–7 oz / 170–200 g each
  • 2 tbsp olive oil salt
  • freshly ground black pepper
  • 2 garlic cloves
  • 4 cardamom pods
  • fresh chervil, coriander or flatleaved parsley, to garnish


  • 1 small onion, peeled and sliced
  • 1 tbsp olive oil
  • ½ stick celery stalk, trimmed and thinly sliced
  • 2 oz / 60 g beetroot, peeled and diced
  • 2 oz / 60 g ripe tomatoes, peeled, deseeded and roughly chopped
  • 6 tbsp white wine salt
  • freshly ground black pepper


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 fillets flat in the dish. Crush the salt, pepper, garlic and cardamom pods together, and sprinkle this mixture over the cod fillets. Cover with foil or greaseproof paper and bake in a preheated oven at 180°C / 350°F / Mark 4 for 8–10 minutes.

Pour off any cooking juices from the fish into the sauce, and then gently heat it. Spoon the hot sauce on to heated dinner plates, lay a fish fillet on top, and garnish with the chervil, coriander or parsley.