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🥗 Grilled Cod with Beetroot Salad

290 kcal · 30 min · 4 servings

Ingredients

• 600 g Cod fillet
• Salt
• Pepper
• 20 g Butter (4 tsp)
• 4 tbsp Olive oil
• 2 tbsp dried Thyme
• 1 head Frisée lettuce
• 400 g Beetroot (cooked; vacuum-packed)
• 4 stalks Chervil
• 2 tbsp Lemon juice
• Aluminum foil

Instructions

1. 1. Rinse the cod under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Divide the cod into 8 equal pieces.
4. 4. Season the fish pieces with salt and pepper.
5. 5. Cut 4 pieces of aluminum foil.
6. 6. Grease the aluminum foil with butter.
7. 7. Place 2 pieces of fish on each foil.
8. 8. Drizzle 1 teaspoon of oil over the fish.
9. 9. Sprinkle thyme over the fish.
10. 10. Seal the foil packets tightly.
11. 11. Place the packets on the hot grill.
12. 12. Grill the packets for 10 to 15 minutes.
13. 13. Clean the salad greens.
14. 14. Wash the salad thoroughly.
15. 15. Spin the salad dry (remove water using a salad spinner).
16. 16. Tear the salad into bite-sized pieces.
17. 17. Slice the beetroot thinly.
18. 18. Arrange the beetroot slices in an overlapping pattern on 4 plates.
19. 19. Wash the chervil.
20. 20. Shake the chervil dry.
21. 21. Pluck the chervil leaves.
22. 22. Mix the chervil leaves with the salad.
23. 23. Distribute the salad over the beetroot slices.
24. 24. Season the salad with salt and pepper.
25. 25. Drizzle lemon juice over the salad.
26. 26. Drizzle the remaining olive oil over the salad.
27. 27. Take the grilled fish pieces out of the packets.
28. 28. Place 2 fish pieces on the beetroot slices.
29. 29. Serve the dish.

Nutrition per serving

• kcal: 290
• Protein: 29 g · Fett/Fat: 15 g · Carbs: 9 g