Panfried fish with fresh beetroot salsa
- Good Food team
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Serves 4
Easy
Cook: 25 mins - 35 mins
A star rating of 4 out of 5.30 ratingsRate
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Jazz up white fish with beetroot salsa
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Ultimate crème brûlée
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Ingredients
Nutrition
Units:
MetricUS
- 4 small diced cooked beetroot
- 8 chopped spring onions
- 1 seeded and chopped red chilli
- 2 tbsp chopped fresh mint
- 2 tbsp lemon juice
- 5 tbsp olive oil
- 4 fillets of unskinned firm white fish
- a little plain flour
- 25g butter
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
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step 1
Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
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step 2
Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.
Recipe from Good Food magazine, June 2003
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A star rating of 4 out of 5.30 ratings
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