Pan-fried fish with warm beetroot and mint salsa
Beetroot is such a versatile vegetable. From fresh salads to juices and used here to make a delicious salsa to compliment the fish.
- Heat 2 Tbsp of olive oil in a frying pan. Season the flesh of the fish then fry it, skinside down; in 2 batches, if necessary. Use a spatula to press fish down flat and cook for 3 to 5 minutes, until the skin starts to go crispy, then turn it over and cook for a further 3 to 5 minutes, or until the flesh is cooked through.
- Remove fish from the pan and keep it warm (if you can't find fish with skin on, then buy it with skin off and reduce the cooking time).
- Clean the pan and heat the remaining oil. Add beetroot and cook over a medium heat for 3 to 4 minutes, stirring regularly, until it's warmed through. Add spring onion, lime juice and rind, then warm through.
- Stir in mint and season to taste. Serve the salsa with the fish fillets with slices of lime on the side.