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Archive of BBC Food Recipes

Pan-fried snapper with beetroot

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen

Method


  1. Place the cooked beetroot into a food processor and blend roughly.

  2. Add a little olive oil, the horseradish cream (or a little freshly grated horseradish), salt and pepper. Blend a further 20 seconds.3. Heat the olive oil and butter in a frying pan and add the snapper pieces once the butter is nut brown.

  3. Cook the fish for 2 minutes on each side and set aside to rest.

  4. To serve, stack the fish pieces on a plate and add freshly ground pepper. Place a heaped tbsp of beetroot purée to one side and finish with a slice of lemon.

Ingredients

  • 2 whole beetroots, cooked and peeled
  • olive oil
  • 2 tbsp horseradish cream
  • sea salt and pepper, to taste
  • 1 tbsp butter
  • 2 x 300g/10½oz portions cleaned red snapper fillet, sliced thinly
  • lemon, to serve

Shopping List

Pan-fried snapper with beetroot

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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