Cod With Roasted Beets And Tzatziki, for One
Food section staff writer Jane Black doesn't use a recipe when making this dish for herself at home. Tzatziki and roasted beets complement the filet of cod.
(Julia Ewan - The Washington Post)
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I tried a version of this colorful dish years ago at August, a restaurant in Greenwich Village in New York. It included skordalia, a garlicky sauce with cooked potatoes and nuts; I substitute a simpler tzatziki, or garlicky yogurt sauce.
This is a recipe designed to wean single cooks off written guidelines. All you need to be able to do is judge when the beets and the fish are done. For cooks lacking confidence, here are a few hints: Beets usually take about 45 minutes to roast in a 400-degree oven; a 4-ounce cod fillet should roast in about 8 minutes, also in a 400-degree oven. To make this a quick weeknight dinner, the beets can be prepared a day in advance and then reheated in a 300-degree oven for 15 minutes or so in an aluminum-foil packet.
Peel some golden and red beets, then cut them into chunks, keeping the colors separate. Make foil packets for each color beet, seasoning the beets with salt, black pepper and a pat of butter. Place the sealed packets on a baking sheet; roast until the beets can be easily pierced with a fork.
Mix some Greek-style yogurt (whole-milk or 2 percent) with a little olive oil, minced garlic, chopped mint leaves and salt. (Oregano and parsley may be substituted; use whatever fresh herbs are on hand.)
Season the cod on both sides with salt and pepper to taste; place in a small ovenproof skillet. Roast until the fish is cooked through and flakes with a fork.
To serve, arrange a layer of warm beets on a plate. Spoon some of the tzatziki over the beets, then place the fillet on top. Garnish with a sprinkling of mint or other herbs.
-- Jane Black
