Healthy and low-fat, this tasty sea bass dish is packed with nutrition and flavour from superfood beetroot to zingy lime.
Ingredients
4tbsp light olive oil
4-6 sea-bass fillets
Salt and freshly ground black pepper
250g (8oz) cooked beetroot, chopped
6 spring onions, sliced
Zested rind and juice of 2 limes
2tbsp freshly chopped mint
WEIGHT CONVERTER
grams
to
cups
Method
To make this superfood recipe (opens in new tab), heat 2tbsp olive oil in a frying pan. Season the flesh of the sea bass and then fry it, skin-side down, in 2 batches, if necessary. Use spatulas to press the fish down flat and cook for 3-5 mins, until the skin starts to go crispy, then turn it over and cook for a further 3-5 mins, or until the fish is cooked through. Remove the fish from the pan and keep it warm.
Clean the pan and add the remaining oil to it and heat it. Add the beetroot and cook it over a medium heat for about 3-4 mins, stirring it regularly, until it's warmed through. Add the spring onion and lime rind and juice and warm through.
Stir in the mint and season to taste just before serving. Arrange 2 sea-bass fillets on each plate and spoon the beetroot salsa over and serve immediately, with slices of lime. (Not suitable for freezing).
Top Tip for making Sea bass with beetroot salsa
Woman's Weekly cookery editor Sue McMahon suggests wearing disposable gloves to avoid getting pink-stained hands while preparing the beetroot
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