Ingredients

Steps

• Blend the cooked beetroot roughly in a food processor.
• Add olive oil, horseradish, salt, and pepper then blend for 20 seconds.
• Heat olive oil and butter in a frying pan until the butter turns nut brown.
• Add the snapper pieces to the pan.
• Cook the fish for 2 minutes on each side and then let it rest.
• Stack the fish on a plate with fresh pepper, beetroot purée, and a lemon slice.