Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Put the chopped beetroot, quark, yogurt, lemon juice and some seasoning into the bowl of a food processor and whizz until smooth.
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.
Serve the blitzed beetroot spooned onto the plate, the fish on top, with the drained pickled veg.