Crispy Sea Bass Recipe with Blitzed Beetroot and Quick Pickled Veg

Crispy sea bass with blitzed beetroot and quick pickled veg

  • serves 2
  • Easy

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


*This recipe is gluten-free according to industry standards



  • sea bass fillets 2
  • vegetable oil 2 tbsp
  • coriander seeds 1 tsp, toasted and crushed


  • white wine vinegar 1 1/2 tbsp
  • caster sugar 1 tsp
  • dill finely chopped to make 1 tbsp
  • cucumber 1/2, peeled into strips
  • carrot 1/2, peeled into strips


  • ready-cooked beetroot 150g, drained and roughly chopped
  • quark 100g
  • natural yogurt 2 tbsp
  • lemon 1, juiced


  • 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.

Nutritional Information

  • Kcals 493
  • Fat 27.8g
  • Saturates 4.8g
  • Carbs 16.4g
  • Sugars 15.8g
  • Fibre 4g
  • Protein 42.4g
  • Salt 0.6g