Crispy sea bass with blitzed beetroot and quick pickled veg
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 sea bass fillets
- 2 tbsp vegetable oil
- 1 tsp coriander seeds, toasted and crushed
PICKLED VEG
- 1 1/2 tbsp white wine vinegar
- 1 tsp caster sugar
- dill, finely chopped to make 1 tbsp
- 1/2 cucumber, peeled into strips
- 1/2 carrot, peeled into strips
BLITZED BEETROOT
- 150g ready-cooked beetroot, drained and roughly chopped
- 100g quark
- 2 tbsp natural yogurt
- 1 lemon, juiced
Method
- STEP 1
To make the quick pickled veg, whisk together the white wine vinegar, caster sugar, chopped dill and some seasoning. Add the cucumber and carrot, and toss well.
- STEP 2
Put the chopped beetroot, quark, yogurt, lemon juice and some seasoning into the bowl of a food processor and whizz until smooth.
- STEP 3
Coat the fish fillets in the vegetable oil, season well and cover just the flesh side of the fish with the coriander seeds. Heat a non-stick frying pan over a medium heat and add the fish skin-side down. Cook for 4-5 minutes until the skin is very crisp, then turn the fish and cook for 30 seconds.
- STEP 4
Serve the blitzed beetroot spooned onto the plate, the fish on top, with the drained pickled veg.
