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Autumnal Cod with Roasted Beetroot and Hazelnut Gremolata
Autumnal Cod with Roasted Beetroot and Hazelnut Gremolata

Autumnal Cod with Roasted Beetroot and Hazelnut Gremolata
A sophisticated dish featuring cod paired with seasonal beetroot and a nutty gremolata.
Autumnal Cod with Roasted Beetroot and Hazelnut Gremolata
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 150
    g
     beetroot
  • 30
    g
     hazelnut
  • 10
    g
     parsley
  • 5
    g
     lemon zest
  • 15
    ml
     olive oil
  • 1
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Autumnal Cod with Roasted Beetroot and Hazelnut Gremolata
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cut the beetroot into wedges, toss with olive oil, salt, and pepper, and roast for about 20 minutes until tender.
  3. While the beetroot is roasting, prepare the hazelnut gremolata by finely chopping the hazelnuts, parsley, garlic, and lemon zest together.
  4. Season the cod fillet with salt and pepper, place it on a baking sheet, and bake in the oven for about 10 minutes or until cooked through.
  5. Serve the cod on a plate with roasted beetroot and sprinkle the hazelnut gremolata over the top.
Nutrition Per Serving 413 g Per 100g
Energy 559 kcal 135 kcal
Protein 43.5 g 10.5 g
Fibre 7.6 g 1.8 g
Salt 0.4 g 0.1 g
Sugar 12 g 2.9 g
Carbohydrates 22.2 g 5.4 g
Fat 35.1 g 8.5 g
  • 200
    g
     cod fillet
  • 150
    g
     beetroot
  • 30
    g
     hazelnut
  • 10
    g
     parsley
  • 5
    g
     lemon zest
  • 15
    ml
     olive oil
  • 1
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Peel and cut the beetroot into wedges, toss with olive oil, salt, and pepper, and roast for about 20 minutes until tender.

While the beetroot is roasting, prepare the hazelnut gremolata by finely chopping the hazelnuts, parsley, garlic, and lemon zest together.

Season the cod fillet with salt and pepper, place it on a baking sheet, and bake in the oven for about 10 minutes or until cooked through.

Serve the cod on a plate with roasted beetroot and sprinkle the hazelnut gremolata over the top.

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