Grilled Cod with Beetroot Salad

Ingredients

• 600 g cod fillet
• Salt
• Pepper
• 20 g butter (4 tsp)
• 4 tbsp olive oil
• 2 tbsp dried thyme
• 1 head frisée lettuce
• 400 g cooked beetroot (vacuum packed)
• 4 stalks chervil
• 2 tbsp lemon juice
• aluminum foil

Instructions

1. 1.

   Rinse cod under cold water, pat dry and cut into 8 equal pieces. Season with salt and pepper.

2. 2.

   Spread butter on 4 pieces of aluminum foil and place 2 fish pieces on each. Drizzle 1 tsp oil over each piece, sprinkle thyme, seal tightly and grill for 10–15 minutes on high heat.

3. 3.

   Meanwhile clean, wash, dry and tear lettuce into bite‑sized pieces. Slice beetroot thinly and arrange in a tiled pattern on four plates.

4. 4.

   Wash chervil, shake off excess water, pluck leaves and mix with the lettuce. Distribute over beetroot slices, season with salt and pepper, drizzle lemon juice and remaining olive oil. Place 2 fish pieces on each beetroot slice and serve.