Co-funded by the Creative Europe Programme of the European Union

Ingredients for 4

  • 500 g Rooster potatoes
  • 1 red onion
  • 200 g red beetroot
  • 1 clove garlic
  • 30 g grated parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 800 g cod, cut into 4 portions
  • 4 tbsp salted butter
  • 1 courgette or pre-cut courgetti
  • Olive oil
  • Salt and pepper
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Preparation time: 15 MIN Cooking time: 30 MIN
  1. Preheat the oven to 200°C.
  2. Start by slicing the potatoes, red onion and beetroot (you can either use a mandolin or a sharp knife to slice into thin circles).
  3. Finely chop the garlic.
  4. In a large mixing bowl, add the sliced potatoes and drizzle with olive oil, add the garlic, parmesan cheese, thyme, salt and pepper. Give everything a good mix so that the potatoes are well seasoned.
  5. On a baking tray lined with baking paper, layer the potatoes, overlapping each other, together with the beetroot and red onion. Either make four separate stacks or two long rows.
  6. Drizzle with olive oil and season with salt and pepper.
  7. Bake for 20 minutes, remove from the oven and place the fish on top, add the butter on top of the fish and bake for a further 10 minutes until the fish is cooked through.
  8. Using a spiralizer, spiral the courgette into courgetti, season with olive oil, salt and pepper.
  9. Serve the courgetti with the fish.


Sauté the courgetti for 5 min in a skillet with olive oil.

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