Cod with roasted beet and pistachio salsa

Preheat the oven to 220 ° C. Dab the fish dry with kitchen paper and sprinkle on both sides with salt and freshly ground pepper.

Mix the grated lemon peel with the flour and roll the fish through. Shake off the excess flour and put the fish in the refrigerator.

Cut the beets into thick parts and shake them in an oven dish with the thyme and 2 tablespoons of olive oil. Grind a little pepper and pour a few spoonfuls of water. Cover with aluminum foil and fry the beets in the middle of the oven for about 40 minutes.

Meanwhile, grind all the ingredients for the pistachio salsa with a hand blender and season the salsa with salt and pepper.

Remove the beets from the oven and fry the fish fillets in the remaining oil on both sides for about 4 minutes until golden brown and done.

Serve the cod with the beets and a spoonful of pistachio salsa.