Red and Green Fish (Fish with Beetroot)


“Red fish” and Asparagus

No it’s not a line from Dr Seuss’ One Fish, Two Fish . . . , but rather an  interesting way to cook “white fish” giving it some colour and a bit more flavour than is often found in cheaper fillets. While not necessarily intended as a seasonal dish, the colours do lend themselves to Christmastide.  So here we go with a recipe for “Foodie Friday.”


Fish –

  • White Fish (generic white fillets, hake, or pollock) 2 fillets (100-150 g each)
  • Beetroot 4 medium prepared beets (not pickled).  I used store bought last time, but have peeled and boiled fresh beets in the past.
  • Balsamic Vinegar 1-2 Tbs
  • Black Pepper 1 tsp
  • Olive Oil 1 Tbs
  • Salt to taste

Asparagus Tips –

  • Asparagus Tips 8
  • Salt pinch
  • Slivered Almonds 1 tsp
  • Garden Peas (optional)



Place white fish fillets into bowl and add the juice of the prepared beets and a 2 tsp of vinegar (let rest for at least 2 hours). Mash the beetroot into a coarse “mash potato texture” and set aside.

After marinading the fish, place a piece of foil into a baking dish and lightly coat with olive oil.  Pat fish with black pepper, and then lay fillets onto foil.  Heat the beet mash in a pan and spoon onto fish and and drizzle with remaining vinegar and a small amount of beet juice marinade (do not overdo).  Fold foil into tent and place in oven for 20 – 25 minutes at 190 C/ 375 F.  In steamer place asparagus and stream for 6 to 8 minutes till bright green and still a little crisp.

Check fish with a fork to be sure it has gone flaky (beet mix will slow the cooking some). When done, place fish unto plate with a spatula and lay cooked asparagus on tip of beet topping, or serve on the side with cooked peas and sprinkle with almonds.

You may want to adjust both the vinegar and black pepper to your taste, but it is these that bring out the beet flavour in the fish. I like it a bit peppery.


Beet Topping  with Balsamic

Let me know how you get on.





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