Crispy sea bass with blitzed beet­root and quick pick­led veg 30 MIN­UTES | SERVES 2 | EASY | LC GF

Olive - - Cook -

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

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