Cod with Chicory and Baby Beetroot
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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! |
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Ingredients
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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
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Method
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- Heat the oven to 140C.
- Wash and trim the beets and boil for 15 mins or till tender.
- Cool under the tap and rub off the skin.
- Cut chicory leaves into 2cm pieces leaving small inner leaves whole.
- Heat 15g of butter in a pan, add orange zest and beets, season to taste and warm right through.
- 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.
- 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.
- Divide the chicory between 4 plates, slap the fish on top and garnish with the beets and lemon wedges.
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Time From Cupboard-To-Table
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1 hour |
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Notes & Variations on
Cod with Chicory and Baby Beetroot
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