Roasted Cod with Beets and Spinach

Roasted Cod with Beets and Spinach

Roasted Cod with Beets and Spinach

Learn how to prepare a delicious roasted cod served with beets and spinach: it's an easy recipe to make at home, perfect for a special dinner.

October 7, 2018

serves for


total time

1 HR 0 MIN


750 g raw, peeled
4 tbsp
2 tbsp
1 clove, finely chopped
1/2 tsp, sea
1/2 tsp, black, lightly crushed
25 g, diced
1 tbsp
4 - 8 fillets
1 tsp
400 g
25 g


How to make a tasty roasted cod with beets and spinach

  • Heat the oven to 200°C (180° fan) gas 6.
  • Cut the beetroot in half, or quarters if large.
  • Spread the pieces out in a single layer in a roasting tin.
  • Mix together the oil, vinegar, lemon juice, garlic, salt and pepper.
  • Pour over the beetroot and toss to coat. Sprinkle the butter over the top and cover the tin with foil.
  • Cook for 35-45 minutes until very tender.
  • Dice the beetroot and keep warm.
  • Heat the oil in an ovenproof frying pan. Season the cod with salt and fry the cod, flesh side down until golden.
  • Put into to the oven for about 5 minutes until cooked through.
  • Sprinkle with lemon juice.
  • Rinse the spinach and put into a frying pan with the butter over a low heat, stirring until the leaves wilt.
  • Season with salt and pepper and drain well.
  • Divide between 4 warm serving plates. Arrange the cod on top and top with a spoonful of diced beetroot.
  • Spon the beetroot liquid arond the plates and garnish with parsley.