Grilled Cod with Beetroot and Horseradish Cream
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This stunning dish came together in my kitchen when I wanted something elegant yet straightforward for dinner. Grilled cod with beetroot and horseradish cream brings together fresh, vibrant flavors that feel restaurant quality but take just 45 minutes from start to finish. The beauty of this recipe is its simplicity and speed, perfect for busy weeknights. Beetroot is packed with natural nitrates that support heart health, making this not just delicious but genuinely good for you. The horseradish cream adds a wonderful peppery kick that cuts through the richness beautifully, while the tender grilled cod provides lean protein. It's the kind of meal that looks impressive but requires minimal fussing around in the kitchen.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 3 mediumfresh beetroot(peeled and cut into 1-inch cubes)
- 4 tbspextra virgin olive oil
- 2 tbspfresh horseradish root(grated)
- 237 mlsour cream
- 2 tbspfresh dill(finely chopped)
- 12fresh sage leaves
- 2 tbsplemon juice
- 1 tspsea salt
- ½ tspcracked black pepper
- 2garlic cloves(minced)
- 1 tbspwhite wine vinegar
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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