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Fillet of cod with a white balsamic and honey glaze served with beetroot Recipe

Ingredients for people

  • White balsamic vinegar : 100 ml
  • Red onion(s) : 1 whole
  • Honey : 30 g
  • Olive oil : 100 ml
  • Cod steak(s) 150g : 6 whole
  • Dill : 0.25 bunch
  • Cooked red beetroot : 4 whole
  • Fine salt : 6 pinch(es)
  • 1

    Start by making a vinaigrette so that it can infuse: peel and finely dice the red onion. Pick and roughly chop the dill leaves. Mix the onion, dill and half of the white balsamic together. Add a pinch of salt and leave to infuse.

  • 2

    Use a mandolin to finely slice the beetroot. Set aside.

  • 3

    Remove any bones from the cod fillets. Season with a little salt.

  • 4

    Heat a non-stick pan to a high temperature, add olive oil and fry the cod skin side down. Cook for 3 to 4 minutes before turning the fish over and cooking the other side for a further 3-4 minutes.

  • 5

    Deglaze the pan with the rest of the white balsamic and honey then remove from the pan.

  • 6

    Arrange the beetroot on large dinner plates and serve the glazed cod on top.

  • 7

    Serve the fish on top of the beetroot and drizzle your vinaigrette on and around the fish.

Chef's tip

«This dish can be made with any firm, white fish.»

A fish dish suitable for any season - fillet of cod with white balsamic and honey glaze served on a bed of red beetroot.

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h