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Whole Roasted Sea Bass with Beetroot Salad

Roasted sea bass served alongside a salad of honey-pickled beetroot leaves, baked beetroots, chicory, walnuts, and a mustard vinaigrette.

HealthySeafoodDairy FreeGluten FreeSea BassWalnutsBeetroot
Estimated Nutrition
Calories
560.1
kcal / serving
2240.5 kcal total
Carbs
22.2g
per serving
88.6 g total
Fat
41.3g
per serving
165.2 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
65
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
ml
Rice Wine Vinegar
5
ml
Dijon Mustard
1 tsp
15
ml
Sherry Vinegar
1 tbsp
NutsSeeds
1
pinch
Salt
1
sprig
Thyme
fresh
100
g
Walnut
halves
OilsFats
10
ml
Olive Oil
2 tsp
45
ml
Walnut Oil
3 tbsp
Other
60
ml
Honey
4 tbsp
Seafood
1
piece
Sea Bass
whole wild or 2 farmed; fins removed and cleaned
Vegetables
1
piece
Shallot
peeled and sliced
1
bunch
Beetroot
heritage variety with leaves
1
head
Chicory
leaves separated
1
piece
Red Onion
small

Method

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