Fish marinated with beetroot and horseradish

Author: Dale Pinnock

Photographer: - None -

Fish with beetroot and horseradish makes a quick and easy salad for a delicious lunch or starter.

Serves: 2

Time to make: 15 mins , + marinating

Hands-on time: 5 mins

Ingredients

More weights & measures

2 large cooked beetrootbeetsXs
4 teaspoons horseradish sauce
1 tablespoons live probiotic yoghurt
Juice of ½ lemon
2 fresh fish fillets (use flakey fish of your choice)

Instructions

Stay Awake

1 Preheat the oven to 190°C/fan 170°C/gas 5 and line a baking tray with foil.

2 Make the marinade by putting all the ingredients (except the fish) in a food processor, then whiz to a smooth purée.

3 Put the marinade in a shallow bowl or dish and add the mackerel fillets, making sure they’re well covered. Leave to marinate in the fridge for 2-3 hr.

4 Put the fish on the prepared tray and bake in the oven for 8 min or until just cooked through (insert the tip of a knife into the centre of a fillet: the flesh should flake and no longer look translucent).

Serving suggestion

Serve with salad or roasted vegetables on flatbreads or wraps.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 27.2 g

Total fat 21.3 g

Saturated fat 4.4 g

Carbohydrates 14.8 g

Sugar 13.5 g

Dietary fibre 4.1 g

Sodium 276 mg

Calcium 81 mg

Iron 2.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.