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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2003

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A star rating of 4 out of 5.30 ratings
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