Red Fish with Beetroot
recipe

A delicious and easy-to-make red fish dish, perfect for both everyday meals and special occasions.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 500 g fish fillets (such as pike, perch, or cod)
- Salt
- Pepper
- 6 dl shredded beetroot
- 1 tube (45 g) horseradish paste
- 150 g cream
- 2 tbsp oil
- Fresh dill for garnish
Instructions:
1. Season the fish fillets with salt and pepper.
2. Heat the oil in a frying pan over medium heat and cook the fish fillets for about 3-4 minutes on each side, until cooked through. Remove the fish from the pan and keep warm.
3. Add the shredded beetroot to the pan and sauté for about 5-7 minutes, until softened.
4. Mix the horseradish paste and cream into the beetroot mixture. Heat briefly until the mixture is smooth.
5. Serve the fish fillets with the beetroot mixture and garnish with fresh dill.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 30 g
- Carbohydrates: 15 g
- Fat: 20 g
- Fiber: 2 g

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