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.
Use a mandolin to finely slice the beetroot. Set aside.
Remove any bones from the cod fillets. Season with a little salt.
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.
Deglaze the pan with the rest of the white balsamic and honey then remove from the pan.
Arrange the beetroot on large dinner plates and serve the glazed cod on top.
Serve the fish on top of the beetroot and drizzle your vinaigrette on and around the fish.
«This dish can be made with any firm, white fish.»