Pan-Fried Snapper with Beetroot

Pan-fried red snapper fillets served alongside a zesty horseradish and beetroot purée with fresh lemon.

Healthy Quick Seafood High Protein Gluten Free

Estimated Nutrition

Calories

494.2

kcal / serving

988.4 kcal total

Carbs

10.6g

per serving

21.2 g total

Fat

21.4g

per serving

42.8 g total

Protein

64.3g

per serving

128.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Horseradish Cream

or freshly grated horseradish

Dairy

Butter

for frying

Fruits

slice

Lemon

to serve

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

to taste

OilsFats

Olive Oil

for blending and frying

Seafood

600

Red Snapper Fillet

cleaned and sliced thinly

Vegetables

piece

Beetroot

cooked and peeled

Method

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.