Candy Stripe beets & Crispy Cod

cod fish

Whats for dinner honey?

Our dinner consisted of a colourful bed of raw vegetables with a crispy piece of cod fish on top. We were in a bit of a hurry, so this dish is light and healthy and literally takes no time to make. However, you can spruce this dish in so many ways to make it more spectacular, this is just a basis for a good foundation waiting to happen! Candy stripe beets looks spectacular for its bright pink and white stripes and I often garnish a salad with these colourful delights. I love beets roasted or steamed but when raw, they keep their colour and vitamins better than when cooked. When raw, they are crunchy and have a radish like flavour to them.  They also have a high nutrition and vitamin content containing magnesium, potassium, iron, vitamins A, B6 and C. I’ve sliced the beets thinly and mixed them with chopped kale. On this vegetable bed, I’ve fried some cod fish and garnished it with finely sliced yellow paprika and spring onion. To make the fish, fry each side on a hot pan with butter on it for about 4 minutes on each side. Sprinkle some salt and black pepper and squeeze some lime for acidity. This dish also suits different dressings from a creamy avocado one to a light spicy asian dressing. If you think the bed of vegetables is too bland, you can spruce it up by adding other raw vegetables like harricot beans, carrots, spinach, toasted nuts and maybe even mixing in a bit of couscous.

Dressing Tip: This dish is quite natural and mild in flavour, so if your craving for something a bit more, I would suggest this wonderful asian dressing that I sometimes make for salads. You mix together grated garlic and ginger, olive oil, rice vinegar, soy sauce, a bit of water and honey. You shake this in a jar with a lid on it and microwave the dressing for a minute to dissolve the honey. Let it cool down and shake before mixing it on the bed of vegetables. For this dressing, I woud suggest adding vegtables such as cabbage, carrots, radish, candy stripe beets, sugar peas and kale. Slice all the raw vegetables thinly and coat them in the dressing for a while before placing the fish on top.

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