Fish and Beetroot Casserole
Cod, beetroot, carrot, and cabbage provide protein, fiber, and moisture. The vegetables are layered so the fish cooks in their aromatic juices.
Boil the beetroot (200 g) and carrot (100 g) for 20 minutes until partly tender, cool them, and cut them into cubes. Leave the vegetables for 5 minutes.
Chop the onion (100 g) and fry it in olive oil (50 g) until soft, then mix it with the beetroot, table salt (3 g), and black pepper (1 g).
Cut the cod (400 g) into portions. Separate the cabbage (250 g) into leaves, scald them with boiling water, and dry them.
Place a layer of cabbage leaves in a dish, followed by the carrot, fish, and beetroot with onion. Repeat the layers until the ingredients are used.
Bake at 180 °C for 55 minutes.
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