Cod with Roasted Thyme Beetroot and Mash

Cod with Roasted Thyme Beetroot and Mash

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Aromatic fresh thyme lends depth to this dish, complementing the sweet earthiness of the beetroot and enhancing the delicate flavour of the cod.


Serves: 2 

  • 300g beetroot, peeled and cut into wedges
  • 1 tablespoon olive oil
  • 1 to 2 tablespoons fresh thyme, chopped
  • 2 teaspoons balsamic vinegar
  • salt and pepper, to taste
  • 2 cod fillets
  • 450g floury potatoes, cut into chunks
  • 15g butter
  • 3 tablespoons semi skimmed milk
  • 2 teaspoons horseradish sauce
  • 2 tablespoons water

Preparation:15min  ›  Ready in:15min 

  1. Preheat the oven to 200 degrees C.
  2. Place the beetroot in a small roasting tin and toss in the oil, 1/3 thyme, vinegar and season. Place the cod onto a separate baking tray.
  3. Bake the beetroot and cod in the preheated oven for 15 minutes until the cod flakes easily with a fork and the beetroot is tender. Remove from the oven and keep warm.
  4. Meanwhile, cook the potatoes in boiling water for 10 to 15 minutes until tender. Drain and mash with the butter, milk, 1/3 thyme and seasoning.
  5. Toss the beetroot in the horseradish with the water and remaining thyme and serve with the cod and mash.


As beetroot tends to stain the hands, you may wish to wear kitchen gloves while preparing.

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