Sea bass with beetroot raita
Prep time: 30 minsTotal time: 
Sea bass with beetroot raita
Beetroot raita brings tang, vibrancy and a boost of protein to this quick fish dish, while a fragrant curry leaf oil adds bags of flavour. Mop everything up with warm naan
Prep time: 30 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 3 tbsp olive oil
- 1 x 180g pack sea bass fillets
- 1 tsp brown mustard seeds
- ½ x 5g pack fresh curry leaves
- 1 plain naan, warmed to pack instructions, to serve
For the beetroot raita
- 250g bunched beetroot, trimmed and scrubbed
- 225g 0% fat Greek yogurt
- 1 garlic clove, crushed
- 1 tsp ground cumin
- juice of ½ lemon
Step by step
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Grate the beetroot into a large bowl, add the Greek yogurt, garlic, cumin and lemon juice, then season, mix well and set aside.
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Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Season the fish and cook, skin-side down, for 3 minutes until crisp, then flip and cook for another minute or until cooked through. Remove onto a plate to rest.
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Add the remaining olive oil to the frying pan and set over a high heat. Once the oil is very hot, add the mustard seeds and curry leaves. Remove from the heat immediately and stir constantly until the curry leaves crisp up and the mustard seeds pop.
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Divide the raita between two shallow bowls, top with the sea bass and drizzle over the spiced oil. Serve with the warm naan.
