Sea Bass With Mashed Root Vegetables - cooking recipe

Ingredients

3 tbsp butter
1 medium onion, diced
300 g potatoes, peeled and chopped
800 g beetroot, half finely chopped and half cubed
250 ml vegetable stock
2 tbsp oil
800 g sea bass, cut into 4 pieces
2-3 tbsp plain flour
1-2 tbsp horseradish
2-3 stalks parsley, chopped

Preparation

Heat 2 tbsp butter in a saucepan and saute the onion, potato and finely chopped beets for 2 mins. Season to taste, add the stock, cover and simmer for 20 minutes.
Heat 1 tbsp butter in a separate pan and lightly saute the cubed beets. Add 1/3 cup water, cover and simmer for 10 minutes.
Heat the oil in a large frying pan. Dust the fish with flour and fry, skin side down, for 4-5 minutes. Turn and cook for 1 minute. Season to taste and set aside.
Add the horseradish to the potato and beet mixture and mash. Fold in the cubed beets and season to taste. Serve with the sea bass and a garnish of chopped parsley.