Grilled Cod with Beetroot and Horseradish Cream

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using a charcoal grill, wait until coals are covered in white ash for even heat distribution.

2. 2

   Toss the cubed beetroot with 2 tablespoons of olive oil, salt, and pepper. Arrange in a single layer on a grill-safe pan and place on the cooler side of the grill. Roast for 20-25 minutes, stirring halfway through, until caramelized and tender.

   Tip: You can prepare beetroot in a regular oven at 400°F for the same time if you prefer.

3. 3

   While the beetroot roasts, prepare the horseradish cream sauce by whisking together sour cream, grated horseradish, minced garlic, chopped dill, lemon juice, and white wine vinegar in a small bowl. Season with a pinch of salt and set aside.

   Tip: Horseradish can be quite pungent, so adjust the quantity to your taste preference.

4. 4

   Pat the cod fillets dry with paper towels and season both sides generously with sea salt and cracked black pepper.

   Tip: Drying the fish ensures better browning and prevents sticking to the grill.

5. 5

   Brush the skin side of each cod fillet with the remaining olive oil and place skin-side down on the hot grill grates.

   Tip: Placing skin-side down first creates a protective barrier and prevents the delicate flesh from tearing.

6. 6

   Grill the cod for 4-5 minutes without moving, until the skin is crispy and golden. Carefully flip and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Cod is delicate, so use a wide spatula and move gently to avoid breaking the fillets.

7. 7

   During the last minute of cooking the fish, quickly char the fresh sage leaves on the hot grill for 30 seconds per side until fragrant and slightly crispy.

   Tip: Charred sage adds an aromatic, slightly nutty flavor that complements both the fish and beetroot.

8. 8

   Divide the roasted beetroot among four plates, top each with a grilled cod fillet, and drizzle with the horseradish cream sauce. Garnish with the crispy sage leaves and a final squeeze of fresh lemon juice before serving.

   Tip: Serve immediately while the cod is still warm and the skin remains at its crispiest.