Sea bass with beetroot rosti Recipe

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  • Healthy





Nutrition per portion

Calories 328 kCal 16%
Fat 13g 19%
  -  Saturates 2gg 10%

Fresh fish served with a tasty potato and beetroot rosti (like hash browns) and colourful salad is the perfect summer dinner.


  • For the rosti
  • 700g (1┬Żlb) large floury potatoes (such as King Edward's)
  • 250g (8oz) fresh beetroot, peeled
  • Salt and freshly ground black pepper
  • 1tbsp olive oil
  • For the fish
  • 1tbsp freshly grated root ginger
  • 6 sea bass fillets
  • Juice of 1 large lime
  • 1tbsp olive oil
  • For the salad
  • 2 small oranges, peeled, segmented, juice collected
  • 2 bunches watercress, washed and trimmed
  • About 30g (1oz) macadamia nuts, chopped and toasted
  • Olive oil, for drizzling
  • 20cm (8in) flan ring


  • To make the rosti: Put the whole, unpeeled potatoes into a pan of boiling water and for cook about 10 mins, depending on their size, until they are just beginning to feel tender. Cool, peel and coarsely grate into a large bowl. Grate the beetroot on to kitchen paper and pat it dry, then add to the potato and season well.

  • Heat a non-stick frying pan, add the oil and put in an oiled 20cm (8in) flan ring. Spread the rosti mixture into the ring and cook for 10 mins over a medium heat; put a plate or board on top, turn the pan over then slide the rosti back into the pan and cook for 10 minutes on the other side.

  • Meanwhile, rub ginger over the fish and sprinkle with lime juice and oil. Just before serving, cook the fish in batches on a griddle pan – a few minutes each side.

  • Cut the rosti into 6 wedges. Serve each piece with a fillet of sea bass and arrange some orange segments and watercress on each plate. Sprinkle with chopped nuts and drizzle with a dressing made with the orange juice and a little oil. (Not suitable for freezing).

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Top Tip

Be careful when adding the grated potatoes to the hot oil as it can spatter.