Roast Cod with St Clements Sauce & Candy Beetroot Recipe | Abel & Cole
Roast Cod with St Clements Sauce & Candy Beetroot
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Prep: 20 mins
Cook: 35 mins
Oranges and lemons ring harmoniously with our sustainable cod. Paired with delicious striped chioggia (candy) beetroot and topped with lovely edible flowers.
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612 kcal
(per portion)
Ingredients you'll need
  • 2 cod fillets
  • 45g butter
  • 500g new potatoes
  • 100g baby leaf spinach
  • 3 chioggia beetroot
  • A handful of edible flowers
  • 2 tsp fennel seeds
  • 1 orange
  • 1 shallot
  • 1 lemon
From your kitchen
  • Sea salt
  • ½ tbsp + 1 tsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub the potatoes and cut them so they’re all roughly the same size, keeping as many as possible whole.

  • 2.

    Pop the potatoes in a pan and cover with cold water and a pinch of salt. Bring to the boil, cover and simmer for 10-15 mins till the potatoes are tender. Peel and slice the chioggia beetroot as thinly as possible.

  • 3.

    Drain the potatoes. Add them to a roasting tin. Drizzle with ½ tbsp oil and seasoning. Add the beetroot. Toss together. Cook in the oven for 20 mins.

  • 4.

    Peel and thinly slice the shallot. Zest and juice the orange and lemon.

  • 5.

    Heat a third of the butter in a large frying pan with 1 tsp oil. Add the cod, skin-side down. Cook for 2 mins. Pour in the orange juice and zest and 1 tbsp of the lemon juice. Bring to a simmer then add the remaining butter and plenty of freshly ground pepper. Put on a lid and cook for 5 mins.

  • 6.

    Carefully lift out the cod with a fish slice or spatula and place on a plate. Pour the orangey butter into a small jug. Cover both with foil.

  • 7.

    Using the same pan, add the shallot and fennel seeds with a pinch of salt. You shouldn’t need to add any more oil. Cook on a high heat for 2 mins then add the spinach with the lemon zest and remaining juice. Stir till the spinach is wilted.

  • 8.

    Serve the cod fillets with the roasted veg and the wilted spinach. Pour over the orange butter sauce. Scatter over the edible flowers.