Linda Tubby's Cod with Honey and Beetroot
Over a year ago
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Ingredients
- 6 small beetroot (about 350g)
- 3 large sprigs of thyme, leaves picked off
- 4tsp runny honey
- 2tbsp extra-virgin rapeseed oil, with a little extra for drizzling
- 750g cod loin (preferably linecaught and sustainable)
- ¼tsp sweet paprika, plus extra for serving
- 250g whole asparagus
- Salt and freshly ground black pepper
Accompaniment
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Description
Bursting with vibrant summer colour, this dish works as well hot as it does cold.
Method
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1
Preheat the oven to 200C/gas 6. Peel the beetroot, leaving a little stalk on each one, and cut into 4.
Line a baking tray with tinfoil. Then, on another large sheet of foil, add the beetroot and scatter with half the thyme, 2tsp of oil and half the honey. Season and toss together to coat evenly. Bring the edges of the foil up to make a parcel. Put onto the lined tray and bake for 30-35 minutes.
Meanwhile, cut the cod into 4 pieces and place them on a foil-lined baking tray, dust with paprika, salt and pepper, and drizzle with 2tsp of the oil. Snap off the tough ends of the asparagus stalks.
Remove the beetroot from the foil and place on the tray, then add the asparagus, together with the rest of the thyme, honey and remaining oil. Season and return to the oven, along with the fish, and cook for 8-10 minutes.
This dish can be served hot or cold.
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