Ruchela Horowitz shows you how to make a show stopping fish starter with Sea Bass, Quinoa and Beets.
Sea Bass with Quinoa & Beets
Author: Ruchela Horowitz
Recipe type: Fish
Serves: 4 servings
Ingredients
- Sea Bass with Quinoa & Beets
Quinoa:
- 1 cup quinoa, prepared according to package directions
- 3 Tbsp oil
- 2 large onions, diced
- Salt and pepper to taste
Beets:
- 2 beets, peeled and sliced
- Salt
Sea Bass:
- 8 (2-3 inch) cubes sea bass
- 1 egg
- 1 cup white panko crumbs
- Salt, for sprinkling
- Pepper, to taste
For Assembly:
- Spicy mayonnaise
- Microgreens
Instructions
- Heat oil in a saute pan over medium heat. Add onions and cook until brown and caramelized. Add to quinoa and season with salt and pepper. Set aside.
- Prepare the beets. Preheat oven to 425ºF. Peel and slice beets into rounds. Grease a baking sheet or line with parchment paper. Add beets, spray with nonstick cooking spray and season with salt. Bake for 30-35 minutes, until crispy.
- Prepare the sea bass. Lower oven temperature to 350ºF. Season sea bass with salt and pepper. Dredge in egg and coat in panko crumbs. Place in a baking pan and bake for 25-30 minutes, until slightly golden.
- Assemble. On 4 long plates, place ¼ of the quinoa in a line on each. Line up 3-4 slices of beets alongside it. Line sea bass cubes alongside beets. Garnish plate with dots of spicy mayonnaise and microgreens.
Want to see a complete yom tov menu using this dish? Click here.
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