Panfried Cod with Golden Beet Salsa | Ottolenghi

March has brought us to a brighter spot and, perhaps, an end to the covid restrictions started a year ago. What a year it has been! We’ll continue to honor those we’ve lost. Meanwhile, shots of vaccine in our bodies feel liberating. Now, it’s high time to spring forward and herald in the colors and the greening of spring. I’m making a pan-fried cod with golden beet salsa for the occasion.

According to Ottolenghi in Jerusalem, the salsa for the fish is inspired by a Moroccan orange and olive salad. You can add some bitter leaves and make it into a salad. Red beets is also a great way to brighten a fish dish.

The original recipe calls for mackerel, and I am using cod which is more accessible in our area. However, I see this more of a salsa recipe than a fish dish. (However, do read this for tips to sear and get crispy skin on a fish fillet.) The intention is to mark the beginning of spring with something lighter. Topping the fish with a salad or a salsa is a healthy way of getting fruits and vegetables in our everyday diet.

In fact, I like doubling the amount of salsa, put it on the fish or use it as a side. What can be more simple than making a salsa? You can boil whole golden beets (for about 30 minutes) or roast them in the oven (for about 45-60 minutes at 400°F), until they are softened. Dice them and add in the oranges and lemon, the olives, red onions and parsley.

In a separate bowl, make the dressing for the salsa. Mix together toasted and crushed cumin and coriander seeds, sweet paprika and chile flakes with lemon juice and oil. Pour this into the beet and orange mix, stir and season to taste with salt. Viola! I welcome the idea from our friends at i-heart-cooking-clubs of cooking and eating to a lighter palate for spring.

Print Recipe

Panfried Cod with Golden Beet Salsa | Jerusalem

Serves: 4

Ingredients

• FOR THE FISH:
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 4 cod fillets
• FOR THE BEET SALSA:
• 1 medium golden beet (3 1/2 oz/ 100g)
• 1 medium orange
• 1 small lemon, halved widthwise
• 1/4 up/ 30g pitted olives (preferably Kalamata), quartered lengthwise
• 1/2 small onion (1/4 cup/ 40g), finely chopped
• 1/4 cup/ 15g flat-leaf parsley, chopped
• FOR THE DRESSING:
• 1/2 tsp coriander seeds, toasted and crushed
• 3/4 tsp cumin seeds, toasted and crushed
• 1/2 tsp sweet paprika
• 1/2 tsp chile flakes
• 1 tbsp hazelnut or walnut oil
• 1/2 tsp olive oil
• salt

Instructions

1

PREPARE THE FISH: Mix together the harissa paste, ground cumin and a pinch of salt and rub the mixture into the cod fillets. Set aside in the fridge until ready to cook.

2

BOIL THE BEET: Boil the beet in plenty of water for about 20 minutes (it may take longer, depending on the variety), until the skewer slides in smoothly. Allow ti cool down, then peel. Cut into 1/4-inch /0.5 cm dice and place the in a mixing bowl.

3

MAKE THE BEET AND ORANGE SALSA: Peel the orange and 1 lemon half, getting rid of all the outer pith, and cut them into quarters. Remove the middle pith and any seeds. Cut the flesh into 1/4-inch/ 0.5cm dice. Add to the beet along with the olives, red onion and parsley.

4

MAKE THE DRESSING: In a separate bowl, mix together the spices, the juice of the remaining lemon half, and the nut oil. Pour it onto the beet and orange mix, stir and season to taste with salt. It's best to allow the salsa to stand at room temperature for at least 10 minutes to allow the flavor to mingle.

5

PAN-FRY THE FISH: Heat the olive oil in a large nonstick frying pan over medium heat. Place the fillets in the pan and cook, turning once, for about 5 minutes, until cooked through.

6

SERVE: Transfer the fish fillets to the serving plates and spoon the salsa on top.

Notes

Adapted from Yotam Ottolenghi's Jerusalem