VegBox Recipes

Cod with Chicory and Baby Beetroot

This recipe was provided for us by the VegBox Recipes Number 1 Chicory Fan, Denise Tolson. We don't often feature fish recipes, but this one sounds so delicious, and is so easy, that we couldn't overlook it. Thanks Denise!
 
 

Ingredients

12 baby beetroots

2 heads of chicory

Piece(s) of cod or fillets of Sole or any other white fish you like (to feed 4 people)

Seasoned plain flour

85g unsalted butter (or whatever fat you prefer)

Zest of an orange

Black pepper

Juice of 2 lemons
 

Method

  1. Heat the oven to 140C.
  2. Wash and trim the beets and boil for 15 mins or till tender.
  3. Cool under the tap and rub off the skin.
  4. Cut chicory leaves into 2cm pieces leaving small inner leaves whole.
  5. Heat 15g of butter in a pan, add orange zest and beets, season to taste and warm right through.
  6. In a separate pan heat some more butter and add the floured fish, cook completely (this depends on what fish you are using (sole only takes a minute on each side, cod takes about 5 depending on thickness), put the fish in the oven to keep warm.
  7. Take the last of the butter and add to the fish pan, fry chicory leaves on high heat for about a minute until they start to colour, season with salt and pepper and lemon juice.
  8. Divide the chicory between 4 plates, slap the fish on top and garnish with the beets and lemon wedges.
 

Time From Cupboard-To-Table

1 hour
 

Notes & Variations on Cod with Chicory and Baby Beetroot

 
 
 

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