Beetroot Salad with Grilled Sea Bass, Coriander Chimichurri & Golden Potatoes

A beautifully balanced plate that’s fresh, zesty, and comforting. Crispy golden potatoes, tender grilled sea bass, and a vibrant beetroot salad finished with a punchy coriander chimichurri. Perfect for a light but satisfying dinner.

Why You’ll Love It

Fresh, tangy, and probiotic-rich with Beetroot with Ginger.
Crispy potatoes + zesty chimichurri = perfect balance.
A colourful, nourishing dish that feels restaurant-worthy.

Ingredients For the Beetroot Salad

• 2 cups mixed salad leaves
• 1 cup cherry tomatoes, halve
• ½ cucumber, diced
• ½ red onion, finely chopped
• 3–4 tbsp The Cultured Food Company Beetroot with Ginger (chunks)
• Juice of ½ lemon
• 1 tbsp olive oil
• Salt & pepper, to taste

Ingredients For Sea Bass

• 2 whole sea bass fillets
• Salt & pepper
• ½ tsp garlic powder
• 1 tbsp rice flour (for dusting)
• 1 tbsp butter

Ingredients for the Coriander Chimichurri

• 1 small bunch fresh coriander
• 1 clove garlic
• Juice of ½ lemon
• 3 tbsp olive oil
• Pinch of chili flakes
• Salt, to taste

Ingredients for the Potatoes

• 300g baby potatoes, sliced
• 2 tbsp butter or olive oil
• Salt & pepper

Recipe created by
Petra Samuel (momandteencooking)

Method

Make the Potatoes:

1. Preheat oven to 200°C. Toss sliced potatoes with butter/oil, salt, and pepper.
2. Roast 20–25 mins until golden and crispy.

Prepare the Salad:

1. Toss mixed leaves, tomatoes, cucumber, and onion with lemon juice, olive oil, salt, and pepper.
2. Add beetroot chunks on top or fold gently through.

Cook the Sea Bass:

1. Pat fillets dry, season with salt, pepper, garlic powder, and dust lightly with rice flour.
2. Heat butter in a pan, cook sea bass skin-side down for 3–4 mins, then flip for 2 mins until golden and cooked through.

Make the Chimichurri:

1. Blend coriander, garlic, lemon juice, olive oil, chili flakes, and salt until smooth but slightly textured.

Assemble the Plate:

1. Arrange potatoes, salad, and grilled sea bass on a plate.
2. Drizzle the fish with coriander chimichurri.
3. Garnish with lemon slices and fresh herbs.