Pan-seared cod on a bed of beetroot and Skyr
Preparation
Cut the beetroot into small, 1 cm cubes. Peel and finely dice the half an onion. Heat a little oil in a small pan over a medium heat and sauté the diced onion. Add the beetroot, season with salt and pepper and fry for 3 minutes. Rinse the cod fillets in cold water, dab dry and season lightly with salt. Heat a little oil in a non-stick pan over a medium heat, fry the cod fillets on both sides for 2–3 minutes, season with pepper and drizzle with lemon juice. Mix the beetroot with the Skyr and share between two plates, add the pan-seared cod and garnish with chopped dill.
Serves two
- 1 beetroot (pre-cooked)
- ½ small onion
- Groundnut oil
- 300 g cod fillet (2 pieces)
- Juice of ½ organic lemon
- 60 g Skyr or soya Skyr
- Natural or sea salt, ground pepper, a little chopped dill
