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Fish with rainbow beetroot and orange salad

Name: Fish with rainbow beetroot and orange salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 4 tbsp extra-virgin olive oil; 1 tsp chilli flakes; 2 large golden beetroot (see tips); 2 large candy beetroot (see tips); Zest and juice of 2 lemons; 3 large navel oranges, skin and pith removed (see tips); Large handful of fresh flatleaf parsley, chopped; Handful of green olives, chopped; 4 sustainable white fish fillets

Published: 6 Jul 15
Updated: 18 Mar 24

Brighten up your dinner table with this healthy fish recipe served with a colourful beetroot and orange salad.

Or see this mackerel and beetroot salad for a just-as-gorgeous light lunch or starter.

Easy
June 2015

Test kitchen approved

Serves 4
Hands-on time 30 min

Brighten up your dinner table with this healthy fish recipe served with a colourful beetroot and orange salad.

Or see this mackerel and beetroot salad for a just-as-gorgeous light lunch or starter.

Dairy-free recipes

Nutrition: per serving

Calories: 325kcals
Fat: 16.1g (2.3g saturated)
Protein: 30.4g
Carbohydrates: 15.1g (14.6g sugars)
Fibre: 5.1g
Salt: 1g

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Ingredients

4 tbsp extra-virgin olive oil
1 tsp chilli flakes
2 large golden beetroot (see tips)
2 large candy beetroot (see tips)
Zest and juice of 2 lemons
3 large navel oranges, skin and pith removed (see tips)
Large handful of fresh flatleaf parsley, chopped
Handful of green olives, chopped
4 sustainable white fish fillets

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Method

Mix the olive oil with the chilli flakes in a small bowl. Peel the beetroot, then carefully slice into rounds as thinly as you can with a sharp knife or mandoline. Put in a shallow dish. Scatter the zest and pour the lemon juice over the beetroot with a big pinch of salt. Toss, then set aside for 20 minutes.
Meanwhile, slice the navel oranges into thin rounds. Season the fish and drizzle with a little olive oil. Heat a large frying pan over a high heat, then fry the fish (in batches if necessary) for 2 minutes on each side or until cooked through.
Arrange the beetroot and orange slices over 4 plates, then top each with a fish fillet. Scatter over the parsley, chopped olives and a drizzle of chilli oil to serve.