Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
- 1 red beetroot, washed
- 1 golden beetroot, washed
- 2 garlic cloves, finely chopped
- 1 pink grapefruit, zested and segmented.
- 1 Chioggia (candy) beetroot, peeled and very thinly sliced
- 1 courgette, thinly sliced lengthways
- 25ml/1fl oz gin
- 1 tsp juniper berries, roughly chopped
- 3 tbsp olive oil
- 1 tsp wholegrain mustard
- 2 x 120g/4½oz sea bass fillets
- sea salt and freshly ground black pepper
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Scatter a handful of salt over a baking tray. Place the red and golden beetroots on the salted baking tray and bake for 45 minutes or until soft.
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Allow the beetroots to cool before peeling and dicing into 2.5cm/1in cubes. Mix with the garlic and grapefruit segments in a bowl.
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Mix together the the gin, juniper berries, olive oil and mustard to make a dressing.
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Blanch the courgette in salted water for 2 minutes, then drain and refresh in cold water. Add to the beetroot salad and drizzle over the dressing. Mix well.
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Rub the sea bass fillets with some olive oil and season with salt, pepper and a little grapefruit zest.
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Heat a frying pan over a high heat and sear the fillets skin-side down for 5 minutes until crisp. Carefully turn the sea bass fillets over and fry for a further 1–2 minutes, or until completely cooked through.
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Transfer the sea bass to serving plates and serve with the beetroot salad and garnish with the beetroot slices.
