Sea Bass with Beet & Orange Salad


  • 2 pieces of sea bass fillet
  • 2 teaspoons of olive oil
  • 2-3 tablespoons of mixed seeds (sunflower seeds-pumpkin seeds-sesame-flax seeds)

For the salad:

  • 1 orange
  • 2 small beets
  • 50 g purslane
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar

Place the sea bass fillets on a baking tray lined with grease-proof paper. Brush them with olive oil and sprinkle the seeds. Bake in the oven at 200 degrees for 20 minutes. Boil the beets, peel the skin and slice them like apples. Peel the rind of the orange and separate it into slices. Clean the skin and cut into small pieces. Whisk olive oil and balsamic vinegar in a bowl. Take orange, purslane branches and beet slices in a bowl. Pour the sauce over it and mix. Take the sea bass on a serving plate. Add the beet salad and serve.

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