Marinated Snapper Fillet in Beetroot, Onion & Ginger

06
Mar
146 Views

Overcooking fish is always a risk and when this happens, texture and taste are affected, ruining your investment, šŸ™ƒbecause let’s face it, fish is not cheap. A marinade can seriously increase your chances to produce something yummy and cooked to perfectionšŸ™‚. The marinade is acting like a protective layer and it can be prepared in advance, you know when you do your prep for the week (I am way too disorganised for that myself).

Anyway here’s a snapper fillet covered with a thick marinade of beetroot balanced with ginger, onion and a hint of balsamic vinegar…It’s served on faro and crunchy snow peas!
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Can be adapted to babies and BLW, cook farro well, check for bones in the fish with your fingers.
Can adapted to GF, use rice instead of farro.
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Preparation 20min. Cooking 10+ 20min

Ingredients:

You will need a large bowl to prepare the marinade and a pan to cook it briefly, prior to cooking the fish.

  • Snapper fillet or fish of choice (400-600g)
  • 200g of farro cooked to as per instructions
  • 100g of snow peas, string and sides cleared
  • 100g beetroot, peeled and grated
  • 1 onion peeled and chopped
  • 4tbs of olive oil
  • 1tbsp of balsamic vinegar
  • 1tsp of mustard seeds
  • 1tsp of fresh grated ginger (not on the pic)
  • 1 tsp of finely chopped dill

Lets’ do it

  1. In a large pan, place 1/2 olive oil, onion, mustard seeds and ginger. Cook on medium heat for about 3-5min.
  2. Add beetroot, cook a further 5mins.
  3. Deglaze with vinegar.
  4. Add salt and pepper to taste.
  • >If preparing in advance, cool down and place in the fridge for 1 hour. When the marinade is cold, cover fish, and lave in the fridge overnight in the fridge for up to two days. Personally I cook fish I buy within two days or freeze it.
  • >If cooking straight away, place on top of the fish in a thick layer, and cook in the oven for about 20min at 180 C.
  1. Steam the snow peas
  2. season faro and snow peas and pour the remaining olive though to give to enhance texture.
  3. Sprinkle dill
  4. Check your fish is cooked , i.e with a knife , check that the flesh under the marinade is opaque, it was translucent to start with.
  5. Serve altogether with fish.

Bon appƩtit

#fish #beetroot #ginger