Cod with Beetroot and Dill Fritters

Cod with Beetroot and Dill Fritters 

Provided by Jessica Andersson, meal and menu planner for Jessica's Recipe Bag


Serves 4


  • 4 cod fillets
  • 50 g fresh dill
  • 1 lemon
  • 900 g new potatoes
  • 1 small onion
  • 3 medium raw beetroot
  • 150 ml yoghurt
  • 1 tbsp butter
  • 1 large egg
  • 1 tsp horseradish sauce
  • 2 tbsp olive oil
  • 3 tbsp plain flour
  • Salt and pepper 



  1. Preheat the oven to 180°C. 
  2. Start by making the mix for the fritters. Scrub the beetroot then grate coarsely (you can use a food processor if you wish).
  3. Peel and thinly slice the onion and finely chop enough dill for 3 tbsp. Mix together the beetroot, onion, and 2 tbsp dill, and season with salt and pepper. Stir in a beaten egg and 3 tbsp flour until well coated. Set to one side.
  4. Lay the cod fillets on a baking tray, drizzle with olive oil and squeeze over the juice from half the lemon. Season with salt and pepper, then put them in the oven for 20 minutes.
  5. Put the potatoes on to boil in salted water for 15 minutes. Drain, then lightly crush with a potato masher. Add a knob of butter and 1 tbsp of chopped dill, cover and leave until ready to serve.
  6. While the potatoes and cod are cooking fry the fritters. Warm 1 tbsp olive oil in a non-stick frying pan over a moderate heat. Drop spoonfuls of the beetroot mixture into the frying pan (it should make eight), flatten them with the spoon and cook for a few minutes on each side until they just begin to crisp. Remove from the pan and drain on kitchen paper.
  7. In a small bowl, mix together the yoghurt with 1 tbsp of lemon juice and 1 tsp of horseradish; season to taste.
  8. Serve the cod with the crushed potatoes, fritters and horseradish sauce to one side.


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