Roast sea bass with beetroot and leafy salad

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Roast Sea Bass with Beetroot and Leafy Salad
  • 1Yield
  • -1Servings+
  • 5 mPrep Time
  • 15 mCook Time
  • 20 mReady In
Print Recipe

Roast sea bass with beetroot and leafy salad

Ingredients

Nutrients

Calories
297
Protein
28.1g
Fibre
2.7g
Sodium
164.9mg
Carbohydrates
53.5g
Fat Total
2.8g
Saturated Fat
0.7g
Cholesterol
53.5mg

Step by step method

  • Step 1

    Preheat the oven at 190c/170c fan/gas mark 5.

  • Step 2

    Cut a large piece of aluminium foil, enough to create a parcel for the sea bass. Place the fish onto the foil and season with a pinch of salt and pepper. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 10-15 minutes. Ensure fish is cooked thoroughly before eating.

  • Step 3

    Dice the beetroot and place into a bowl. Add the washed leafy salad into a bowl, then add a pinch of salt, the olive oil and a squeeze of lemon and mix together.

  • Step 4

    Place the cooked fish onto a plate and squeeze fresh lemon. Add the salad and serve.

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