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Serves
US | Metric
Ingredients
  • 2 Cod fillets
  • 250 g Fresh linguine
  • 750 ml Beetroot juice
  • 50 g Pine nuts
  • 1 Garlic clove
  • 5 Sprigs of fresh thyme
  • 1 tsp Butter
  • 1 tsp Olive oil
  • Salt & pepper
Pan Roast Cod & Beetroot Linguine with Thyme & Pine Nuts Pan Roast Cod & Beetroot Linguine with Thyme & Pine Nuts

Pan Roast Cod & Beetroot Linguine with Thyme & Pine Nuts

A quick and easy supper that looks and tastes great!

Prep 10 minutes
Total 20 minutes
  • To a frying pan add the whole garlic clove, fresh thyme, butter and oil and leave to infuse on a low heat.
  • Season the cod fillets with salt and pepper.
  • Turn up the heat until the butter starts to foam slightly. Add the cod fillets and cook for 4 minutes on one side, flip and cook for 2 minutes on the other side. Make sure to baste the fish with the pan juices throughout. If the cod is a little thicker than ours you might want to cook it for an extra 40 seconds on each side.
  • Remove the cod fillets from the pan once cooked and leave the juices in the pan.
  • Pour the beetroot juice into a saucepan with a good pinch of salt and slowly bring to the boil. Once boiling, add the fresh pasta and cook for around 4 minutes.
  • Drain, add to the frying pan and toss in the cooking juices from the cod. Season with salt and pepper.
  • Lightly toast the pine nuts before adding to the plate and sprinkle over a few thyme leaves.
Pan Roast Cod & Beetroot Linguine with Thyme & Pine Nuts Pan Roast Cod & Beetroot Linguine with Thyme & Pine Nuts

Pan Roast Cod & Beetroot Linguine with Thyme & Pine Nuts

A quick and easy supper that looks and tastes great!

favorite
print
like
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 Cod fillets
  • 250 g Fresh linguine
  • 750 ml Beetroot juice
  • 50 g Pine nuts
  • 1 Garlic clove
  • 5 Sprigs of fresh thyme
  • 1 tsp Butter
  • 1 tsp Olive oil
  • Salt & pepper

  • To a frying pan add the whole garlic clove, fresh thyme, butter and oil and leave to infuse on a low heat.
  • Season the cod fillets with salt and pepper.
  • Turn up the heat until the butter starts to foam slightly. Add the cod fillets and cook for 4 minutes on one side, flip and cook for 2 minutes on the other side. Make sure to baste the fish with the pan juices throughout. If the cod is a little thicker than ours you might want to cook it for an extra 40 seconds on each side.
  • Remove the cod fillets from the pan once cooked and leave the juices in the pan.
  • Pour the beetroot juice into a saucepan with a good pinch of salt and slowly bring to the boil. Once boiling, add the fresh pasta and cook for around 4 minutes.
  • Drain, add to the frying pan and toss in the cooking juices from the cod. Season with salt and pepper.
  • Lightly toast the pine nuts before adding to the plate and sprinkle over a few thyme leaves.