Aromatic fresh thyme lends depth to this dish, complementing the sweet earthiness of the beetroot and enhancing the delicate flavour of the cod.
Ingredients (serves 2)
Prep: 10 minutes/ Cook: 30 minutes
300g whole beetroot, peeled and cut into wedges
1 tbsp olive oil
½ pot Thyme, chopped
2 tsp balsamic vinegar
2 cod fillets
450g floury potatoes, cut into chunks
15g butter
3 tbsp semi skimmed milk
2 tsp horseradish sauce
Method
Preheat the oven to 200oC, gas mark 6.
Place the beetroot in a small roasting tin and toss in the oil, 1/3 thyme and vinegar, season and bake for 15 minutes. Place the cod on a small baking tray and add to the oven and cook for a further 15 minutes until the cod is cooked and beetroot is tender.
Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender, drain and mash with the butter, milk, 1/3 thyme and seasoning.
Toss the beetroot in the horseradish with 2 tbsp water and remaining thyme and serve with the cod and mash.
Where do you buy herbs from in the winter?
Pots of British grown, fresh herbs are available from Marks & Spencer, Sainsbury’s, Tesco and Waitrose, all year round.
Visit www.freshlivingherbs.co.uk for more recipes and herb tips.
