Uuuummm... Baked Cod & Beetroot. From Food & Wine Magazine...recipe by Hugo Arnold, shot by Cliona O'Flaherty, food & prop styled by moi...
8 small-sized beetroot
Olive oil
1kg prime cod fillet (ask for four thick
pieces, avoiding the tail end if possible)
4 tablespoons chopped dill
1 lemon, quartered
Olive oil
1kg prime cod fillet (ask for four thick
pieces, avoiding the tail end if possible)
4 tablespoons chopped dill
1 lemon, quartered
Pre-heat oven to 180C/gas mark 4.
Peel and quarter the beetroot, toss with olive oil, season with salt and pepper and place on a shallow roasting tray in the top of the preheated oven for 30-40 minutes, or until just tender.
Push the beetroot to one end of the tray, coat the fish in olive oil, season with salt and pepper, and place at the other end. Return to the oven for 10 minutes, or until the fish is cooked.
Toss the beetroot with the dill. Serve the baked fish and beetroot with a piece of lemon.
Peel and quarter the beetroot, toss with olive oil, season with salt and pepper and place on a shallow roasting tray in the top of the preheated oven for 30-40 minutes, or until just tender.
Push the beetroot to one end of the tray, coat the fish in olive oil, season with salt and pepper, and place at the other end. Return to the oven for 10 minutes, or until the fish is cooked.
Toss the beetroot with the dill. Serve the baked fish and beetroot with a piece of lemon.
No comments:
Post a Comment