Sea Bass With Beet Purée

• 3 tbsp butter
• 1 medium onion, finely 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 tbsp plain flour
• 1-2 tbsp horseradish
• 5 stalks parsley, chopped

1. Heat 2 tbsp butter in a saucepan and saute the onion, potato and finely chopped beets for 2-3 mins. Season, pour in the stock, cover and simmer for about 20 mins. Drain.
2. Meanwhile, heat 1 tbsp butter in a separate pan and lightly saute the beet cubes in it. Add 5 tbsp water, cover and simmer for 10 mins.
3. Heat the oil in a large frying pan, dust the fish with flour and sear, skin side down for 4-5 mins. Turn and cook for an additional 1 min, season and set aside.
4. Add the horseradish to the potato and beet mixture and mash. Fold in the beet cubes. Serve with the fish and garnished with chopped parsley.

butter, onion, potatoes, beetroot, vegetable stock, oil, bass, flour, horseradish, stalks parsley

Taken from recipes-plus.com/api/v2.0/recipes/17590 (may not work)