Norwegian cod fillet can be used for many things. If you're making food for many people this dish with cod, beetroot, bacon and feta is perfect.
Preheat the oven to 100 °C.
Sprinkle salt on the cod, leave for approx. 30 minutes, rinse in cold water and dry well with a paper towel.
Place the cod on a baking tray with baking paper and bake in the oven until it has a core temperature of approx. 50 °C, it takes about 20 minutes.
Cool the fish and lightly press it so it flakes.
Cut betroot into small wedges.
Heat up the honey with a little lemon juice, add beetroot and taste with a little salt.
Dice bacon, pan-fry crispy and let drain on a paper towel.
Spread the cod flakes over serving plates and spread glazed beetoroot, bacon, pine nuts and feta over.
Drizzle with a little lemon juice and olive oil.
Serve with pepper sprinkled over. You can also garnish with fresh herbs if you like.