Olive Magazine
Crispy Sea Bass Recipe with Blitzed Beetroot and Quick Pickled Veg

Crispy sea bass with blitzed beetroot and quick pickled veg

Published: October 20, 2017 at 1:49 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out this crispy sea bass with easy blitzed beetroot and quick pickled veg. This simple recipe is low in calories and gluten free, plus it looks impressive too

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal493
fat27.8g
saturates4.8g
carbs16.4g
sugars15.8g
fibre4g
high inprotein42.4g
salt0.6g
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*This recipe is gluten-free according to industry standards

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.

Quark is an excellent low-fat alternative to soft cheese.

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