Fish fillets with beetroot vegetables

Ingredients for 4 servings:

• 4 fish fillets, e.g. cod, pike-perch or pollock, approx. 180 g each
• 7 tbsp olive oil
• 1 tsp lemon zest
• 800 g beetroot
• 6 shallots
• 2 tbsp honey
• 100 ml grape juice, red, or currant juice
• 3 tbsp balsamic vinegar
• 150 g cranberries
• some salt and pepper
• some dill, fresh, roughly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

sweet and sour

Rinse the fish fillets and pat dry. Mix 1 tablespoon of olive oil with the lemon zest and brush the fish fillets with it. Then cover and set aside. Wash and peel the beetroot, first cutting into 5 mm thick slices and then into strips. Peel and quarter the shallots. Heat 4 tablespoons of olive oil in a casserole dish and sauté the shallot quarters. Then add the beetroot strips. Mix the honey with the grape or blackcurrant juice and the balsamic vinegar and pour over the fish. Cook the beetroot for about 25 to 30 minutes. About 5 minutes before the end of the cooking time, add the cranberries. Heat the remaining olive oil in a non-stick pan and sear the fish fillets on each side, seasoning with a little salt and a few turns of freshly ground white or black pepper. Then let it simmer over low heat for about 5 minutes. Season the beetroot vegetables with a little salt and a few grinds of mixed or black pepper. Serve with the fish fillets and garnish with some coarsely chopped dill. Serve with mashed potatoes.