Crispy sea bass with blitzed beetroot and quick pickled veg
Serves 2
Easy
Total time:
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
Skip to ingredients
Showing items 1 to 3 of 6
- 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.
