Food & Cooking Recipes Ingredients Seafood Recipes Crisp Black Cod with Skordalia and Roasted Beets 2.7 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Beets and skordalia, a potato-vinegar puree, are a classic Greek pair, even better with pan-seared black cod. Ingredients For the Skordalia 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes 2 garlic cloves, unpeeled ¼ cup white-wine vinegar ½ cup safflower oil ¼ cup club soda Coarse salt For the Beets 3 bunches (1 pound) mixed baby beets, scrubbed well and trimmed, beet greens reserved and roughly chopped 2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced Coarse salt and freshly ground pepper For the Cod 3 tablespoons extra-virgin olive oil 4 black cod fillets (6 ounces each), skinned Fresh dill, for garnish Directions Make the skordalia: Bring potatoes and garlic to a boil in a medium pot of salted water. Reduce heat, and simmer 10 minutes. Drain, and let cool. Peel garlic, and mash with potatoes. Pulse potatoes and vinegar in a food processor. Working quickly, add safflower oil in a steady stream, then club soda. Transfer to a bowl, and season with salt. Cover, and refrigerate. Make the beets: Bring beets to a boil in a small pot of salted water. Reduce heat, and simmer until tender, about 25 minutes. Drain, let cool, peel, and cut into quarters. Heat olive oil in large saute pan over medium heat. Add garlic; cook until golden, about 2 minutes. Add beet greens, and cook, stirring, until wilted, about 3 minutes. Stir in beets. Season with salt and pepper. Make the cod: Preheat oven to 375 degrees. Heat olive oil in an ovenproof skillet over high heat. Cook cod on 1 side until bottom is golden brown, about 5 minutes. Transfer skillet to oven, and roast until fish is opaque, 5 minutes. Serve, crisp side up, with skordalia, beets, and greens. Garnish with dill. Print