Mashed Beetroot with Butter Beans and Roast Cod
|Cod steaks||24 Ounce (4 Thick Pieces, 6 Ounce / 175 Gram Each)|
|Olive oil||4 1⁄2 Tablespoon (1/2 Tablespoon For Drizzling)|
|Garlic||2 Clove (10 gm)|
|Organic butter beans||13 Ounce (400 Gram)|
|Chopped flat leaf parsley||1 Tablespoon|
|Lemon wedges||4 (For Serving)|
|For beetroot mash|
|Raw beets||2 Pound (1 Kilogram)|
|Freshly grated horseradish/Creamed horseradish||2 Tablespoon|
1. Wrap each beetroot in foil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 1-2 hours, depending on their size. They are cooked when the tip of a knife or skewer can be inserted easily into the flesh. Remove from the oven, unwrap and peel. Allow to cool.
2. Meanwhile, season the cod steaks with salt and pepper, place them in a roasting tin and drizzle with a little olive oil. Roast in the centre of the oven for 15-20 minutes or until the fish is just cooked through.
3. To make the mash, roughly chop the beetroot and place it in a food processor or blender with the horseradish, salt and pepper and blend to a coarse puree.
4.Heat the olive oil in a saucepan, add the garlic and fry ' gently for 30-60 seconds. Do not allow the garlic to burn. Add the butter beans and chopped parsley and toss in the hot oil for 1-2 minutes, then remove from the heat.
5. Serve the cod hot from the oven on a large spoonful or two of beetroot mash and accompanied by the garlic butter beans and lemon wedges.