Panfried fish with fresh beetroot salsa

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1. Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
2. Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.

Latest comments and suggestions

• Sarah

  17 November 2007

  Sarah rated this recipe

  

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• weeble cooks

  04 December 2007

  weeble cooks rated and commented on this recipe

  

  Quick colourful & yummy

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• whats4teamum

  06 February 2008

  whats4teamum rated and commented on this recipe

  

  We had the beetroot salsa with mackerel and it was very light and tasty

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• Belkey

  26 March 2008

  Belkey rated this recipe

  

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• Angeline

  29 April 2008

  Angeline rated and commented on this recipe

  

  I just LOVE the salsa with this! .. yummy

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• nellyj

  07 May 2008

  nellyj rated and commented on this recipe

  

  I was filled with horror when I saw beetroot in my veg box, but this fantastic salsa makes me hope they stay in season for a while. Delicious!

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• nursesruleok

  20 August 2008

  nursesruleok rated and commented on this recipe

  

  Made this dish twice recently as glut of beetroot. 2nd time aded some chopped coriander to the salsa as well as using the mint.

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• Katies

  26 September 2008

  Katies commented on this recipe

  Aaaaamaaaazing...definate winner - i served this with butternut squash and sweet potato mash which is also on the site....yummy!

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• Katies

  26 September 2008

  Katies rated this recipe

  

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• sammy23

  07 October 2008

  sammy23 rated and commented on this recipe

  

  loved this recipe beetroot salsa is amazing mmmmmm

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• CharlyRed

  14 November 2008

  CharlyRed rated this recipe

  

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• honeybee

  18 November 2008

  honeybee rated this recipe

  

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• Beet Root

  21 April 2009

  Beet Root rated and commented on this recipe

  

  this dish is fantastic. for the salsa i additionally added some coriander and seasoned it with a bit of balsamic vinegar for extra taste

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• Fredwina

  29 April 2009

  Fredwina rated and commented on this recipe

  

  I was a bit confused when making the recipe as there's quite a lot of olive oil there in my opinion, the first time I made it I just put half in the salsa and half to fry the fish and found the olive oil too much the next time I only used 1 tbsp in the salsa and 2 for frying the fish which worked much better for me. The recipe as it it is tasty, though adding balsamic vinegar and chopped coriander does really make the salsa something a bit special :)

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• Linda

  06 July 2009

  Linda rated and commented on this recipe

  

  I love beetroot my husband is not keen but in this combination it really complimented the fish. A lovely meal to eat on a hot evening, light and very tasty.

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• recipes

  12 August 2009

  recipes rated and commented on this recipe

  

  I needed to use up some beetroot so thought I'd try this, without too much hope, but I was surprised at how well it went with the cod.

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• mickster

  16 October 2009

  mickster commented on this recipe

  We recently tried to grow some veg in our tiny garden. The only thin g that delivered a plate-worthy harvest was the beetroot and spring onions, So, what to cook? THIS! perfect and yummy.

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Ingredients

• 4 small diced cooked beetroot
• 8 chopped spring onions
• 1 seeded and chopped red chilli
• 2 tbsp chopped fresh mint
• 2 tbsp lemon juice
• 5 tbsp olive oil
• 4 fillets of unskinned firm white fish
• a little plain flour
• 25g butter

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 35 mins

Ingredients

• 4 small diced cooked beetroot
• 8 chopped spring onions
• 1 seeded and chopped red chilli
• 2 tbsp chopped fresh mint
• 2 tbsp lemon juice
• 5 tbsp olive oil
• 4 fillets of unskinned firm white fish
• a little plain flour
• 25g butter

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