Roasted Cod with Beetroot and Horseradish Cream
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This elegant dish comes together in under an hour, making it perfect for a weeknight dinner without any fuss. Fresh cod is mild and flaky, paired beautifully with earthy roasted beetroot and a zesty horseradish cream that really brings everything to life. Beetroot is packed with natural nitrates that support heart health, so you're getting something truly nourishing alongside pure deliciousness. The best part is that most ingredients are pantry staples, keeping costs down while delivering restaurant quality results. You'll impress anyone at your table with minimal effort.
Ella x
Ingredients
- 4fresh cod fillets(6 oz each, skin-on)
- ½ kgbeetroot(peeled and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 4fresh thyme sprigs
- 3garlic cloves(minced)
- 237 mlsour cream
- 2 tablespoonsprepared horseradish
- 2 tablespoonsfresh lemon juice
- 8fresh sage leaves
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the beetroot cubes with 2 tablespoons of olive oil, minced garlic, thyme sprigs, salt, and pepper on a large baking sheet.
Tip: Cut beetroot into uniform sizes so they roast evenly.
- 2
Roast the beetroot for 15 minutes until it begins to caramelize at the edges.
- 3
While the beetroot roasts, prepare the horseradish cream by whisking together sour cream, prepared horseradish, lemon juice, and a pinch of salt. Set aside.
Tip: Make this ahead of time if you prefer.
- 4
Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Push the partially roasted beetroot to the sides of the baking sheet and place cod skin-side up in the center.
Tip: Dry fish ensures better browning and texture.
- 5
Drizzle the remaining 2 tablespoons of olive oil over the cod fillets.
- 6
Return the baking sheet to the oven and roast for 10-12 minutes until the cod is opaque and flakes easily with a fork.
Tip: Don't overcook the cod or it will become dry.
- 7
In a small skillet, heat 1 tablespoon of olive oil over medium-high heat and crisp the sage leaves for 1-2 minutes until fragrant, then remove and drain on paper towels.
Tip: Watch carefully so the sage doesn't burn.
- 8
Drizzle the balsamic vinegar over the roasted beetroot and gently toss. Plate the cod and beetroot, top with a dollop of horseradish cream, and garnish with crispy sage leaves before serving.
Tip: The balsamic adds a subtle sweetness that complements the earthy beetroot.
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