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Grilled kabeljou with raw beetroot salad, strawberries and microgreens

By Abigail Donnelly
4
Easy
12 minutes

Ingredients

  • 2 farmed kabeljou fillets
  • 1 t lemon juice
  • 2 candy-striped beetroot
  • 2 golden beetroot
  • 2 candy-striped beetroot, grated
  • 250 g strawberries, roughly sliced
  • 1 T fresh parsley
  • 30 g microgreens
  • 3 T red wine vinegar
  • 3 T extra virgin olive oil
  • 1 T honey

Method

1. Preheat the oven's grill.

2. Fillet 2 farmed kabeljou and season to taste. Place, skin side up, on a greased baking tray, squeeze over lemon juice and dot with butter. Grill for 10 minutes.

3. Peel and thinly slice 2 candy-striped beetroot and 2 golden beetroot. Mix with 2 grated candy-striped beetroot, 250 g roughly sliced strawberries, 1 T fresh parsley and 30 g microgreens.

4. Mix 3 T red wine vinegar, 3 T extra virgin olive oil and 1 T honey and dress the salad.