Crispy sea bass with blitzed beetroot and quick pickled veg
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 sea bass fillets
- 2 tbsp vegetable oil
- 1 tsp coriander seedstoasted and crushed
PICKLED VEG
- 1 1/2 tbsp white wine vinegar
- 1 tsp caster sugar
- dillfinely chopped to make 1 tbsp
- 1/2 cucumberpeeled into strips
- 1/2 carrotpeeled into strips
BLITZED BEETROOT
- 150g ready-cooked beetrootdrained and roughly chopped
- 100g quark
- 2 tbsp natural yogurt
- 1 lemonjuiced
Nutrition: per serving
- kcal493low
- fat27.8g
- saturates4.8g
- carbs16.4g
- sugars15.8g
- fibre4g
- protein42.4ghigh
- salt0.6g
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.
