Healthy and low-fat, this tasty sea bass dish is packed with nutrition and flavour from superfood beetroot to zingy lime.
- 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
To make this superfood recipe, 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).
Video of the Week
Woman's Weekly cookery editor Sue McMahon suggests wearing disposable gloves to avoid getting pink-stained hands while preparing the beetroot