Pan-fried snapper with beetroot

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

From Saturday Kitchen

Method

Place the cooked beetroot into a food processor and blend roughly.
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.
Cook the fish for 2 minutes on each side and set aside to rest.
To serve, stack the fish pieces on a plate and add freshly ground pepper. Place a heaped tbsp of beetroot purÃ©e to one side and finish with a slice of lemon.

2 whole beetroots, cooked and peeled

2 tbsp horseradish cream

lemon, to serve

sea salt and pepper, to taste

olive oil

1 tbsp butter

2 x 300g/10Â½oz portions cleaned red snapper fillet, sliced thinly

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