Roasted Bread with Cod

Ingredients

• 4 cod fillets (150 g each)
• 1 lemon (juice only)
• 125 g mozzarella
• ciabatta bread (4 wide slices)
• 4 salad leaves (as desired, washed and dried)
• Salt
• Pepper (freshly ground)
• olive oil (cold-pressed)
• 1 large beetroot bulb (or 2 smaller), cooked
• 6 ripe tomatoes
• 1 Red Onion
• 1 sweet apple (e.g., Golden Delicious) organic
• 5 tbsp fresh basil, chopped
• apple cider vinegar

Instructions

1. 1.

   For the salsa, peel and dice the beetroot into small cubes. Wash, halve, core, and dice the tomatoes. Peel and finely chop the onion. Wash, halve, quarter, core, and dice the apple. In a large bowl mix beetroot, apple, tomatoes, onion, salt, plenty of pepper, basil with 4 tbsp olive oil and 2-3 tbsp apple cider vinegar. Let rest for about 30 minutes, then taste again.

2. 2.

   Drain the mozzarella and slice into 8 thin slices.

3. 3.

   Cut the ciabatta horizontally and toast the cut surfaces under the oven grill until golden brown. Drizzle each side with 1 tbsp olive oil and season lightly with salt. Place 1-2 salad leaves on the flatter bread halves.

4. 4.

   Drizzle cod fillets with lemon juice and season with salt and pepper. Lightly oil a grill pan and cook the fillets for about 2-3 minutes per side. Arrange the fillets on the prepared bread slices, top with mozzarella slices, and cover with about 2-3 tbsp of the salsa. Serve topped with the other half of the bread if desired.