Crispy sea bass with blitzed beetroot and quick pickled veg 30 MINUTES | SERVES 2 | EASY | LC GF
Quark is an excellent low-fat alternative to soft cheese.
sea bass fillets 2 vegetable oil 2 tbsp coriander seeds 1 tsp, toasted and crushed
PICKLED VEG white wine vinegar 1Ω tbsp caster sugar 1 tsp dill finely chopped to make 1 tbsp cucumber Ω, peeled into strips carrot Ω, peeled into strips BLITZED BEETROOT ready-cooked beetroot 150g, drained and roughly chopped quark 100g natural yogurt 2 tbsp lemon 1, juiced
• 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.
• Put the chopped beetroot, quark, yogurt, lemon juice and some seasoning into the bowl of a food processor and whizz until smooth. Omagazine. com October November 2017 2017
• 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.
• Serve the blitzed beetroot spooned onto the plate, the fish on top, with the drained pickled veg.
PER SERVING 493 KCALS | FAT 27.8G | SATURATES 4.8G CARBS 16.4G | SUGARS 15.8G | FIBRE 4G PROTEIN 42.4G | SALT 0.6G