Fish with rainbow beetroot and orange salad

Fish with rainbow beetroot and orange salad
  • Serves icon Serves 4
  • Time icon 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.

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

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Blood oranges would also be gorgeous with this, when in season. Find different coloured beetroot in larger supermarkets or grocers.

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