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🍽️ Pan-fried Cod Fillets with Beetroot and Spinach

376 kcal · 30 min · 4 servings

Ingredients

• 500 g Beetroot
• 1 Onion
• 2 tbsp Butter
• Cumin
• Salt
• Pepper (from the mill)
• 400 g Spinach (frozen or fresh)
• 2 tbsp Butter
• 1 small Onion
• 1 Clove of garlic
• Salt
• Pepper (from the mill)
• Nutmeg
• 400 g Cod fillet
• 1 Lemon (organic)
• Salt
• Pepper (from the mill)
• Flour (for dredging)
• Clarified butter (for frying)
• Parsley (for garnish)

Instructions

1. 1. Peel the beetroot and cut it into even cubes.
2. 2. Peel the onion and dice it finely.
3. 3. Melt the butter in a pot.
4. 4. Sauté the onion cubes in the butter.
5. 5. Add the beetroot cubes to the pot and sauté them briefly.
6. 6. Season the vegetables with cumin.
7. 7. Pour in enough broth so that the beetroot pieces float in it.
8. 8. Cook the vegetables over medium heat for about 30 minutes.
9. 9. Add more liquid if necessary.
10. 10. The beetroot should be soft but still firm to the bite.
11. 11. The liquid should be almost completely absorbed.
12. 12. Season the vegetables with salt and pepper to taste.
13. 13. Thaw the leaf spinach or wash and clean fresh spinach.
14. 14. Melt the butter in a separate pot.
15. 15. Peel the onion and the garlic clove.
16. 16. Finely dice the onion and garlic.
17. 17. Sauté the onion and garlic in the butter.
18. 18. Add the spinach to the pot.
19. 19. Cook the spinach or simply warm it through.
20. 20. Season the spinach to taste.
21. 21. Add a little vegetable broth if needed.
22. 22. Pat the cod fillets dry with kitchen paper.
23. 23. Cut the fillets into strips about 4 centimeters wide.
24. 24. Grate the lemon zest.
25. 25. Squeeze the lemon juice.
26. 26. Drizzle the cod with the lemon juice.
27. 27. Sprinkle the fish with the lemon zest.
28. 28. Season the cod.
29. 29. Coat the fish strips in flour.
30. 30. Heat ghee (clarified butter) in a frying pan.
31. 31. Fry the fish first on the skin side.
32. 32. Turn the fish and finish cooking it.
33. 33. Place some spinach on the plates.
34. 34. Place one or two pieces of fish on the spinach.
35. 35. Add a spoonful of beetroot on top of the fish.
36. 36. Drizzle some beetroot liquid onto the plates.
37. 37. Garnish the plates with parsley.

Nutrition per serving

• kcal: 376
• Protein: 23 g · Fett/Fat: 24 g · Carbs: 16 g