- First prepare the beetroot salsa. Mix together the diced cooked beetroot, spring onion, chilli, mint, lemon juice and 70g Gold from Flora. Season with salt and pepper.
- Dust each side of the fish fillets with a little plain flour.
- Heat the remaining Gold from Flora in a large frying pan. Add in the fish fillets and fry on each side for 3–4 minutes until cooked through.
- Serve at once with the beetroot salsa.
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Any firm-fleshed white fish will work in this recipe but for a real treat, we recommend sea bass
4 Small cooked beetroot, diced 8 spring onions, chopped 1 fresh red chilli, deseeded and chopped 2 tbsp chopped fresh mint 2 tbsp lemon juice 100 g Gold from Flora salt and pepper 4 un-skinned firm white fish fillets A little plain flour for dusting
Time: 10 mins Serves: 4 Nutrition: 125 cals, 0.7 fat, 0.1 sat fat