Grilled Sea Bass with Beetroot and Horseradish Cream

Instructions

1. 1

   Preheat your grill to medium-high heat. Toss beetroot wedges with 2 tablespoons of olive oil, salt, pepper, and half the thyme sprigs. Place on the grill and cook for 15-18 minutes, turning occasionally, until caramelized and tender.

   Tip: Wrap beetroot in foil if you prefer a softer texture and faster cooking time.

2. 2

   While beetroot cooks, prepare the horseradish cream by whisking together sour cream, grated horseradish, Dijon mustard, and a pinch of salt in a small bowl. Set aside.

   Tip: Make this sauce up to 2 hours ahead and refrigerate.

3. 3

   Pat the sea bass fillets dry with paper towels. Brush both sides generously with 2 tablespoons of olive oil and season with salt, pepper, and remaining thyme.

   Tip: Dry fish ensures better skin crisping and prevents sticking on the grill.

4. 4

   Oil the grill grates well to prevent sticking. Place sea bass skin-side down on the grill and cook for 4-5 minutes without moving, until the skin is crispy and golden.

   Tip: Resist the urge to flip early; wait for the skin to release naturally from the grill.

5. 5

   Carefully flip the fillets and cook for another 2-3 minutes on the flesh side until just cooked through and opaque. Squeeze fresh lemon over each fillet.

   Tip: Slightly undercooking sea bass keeps it moist; it will continue cooking from residual heat.

6. 6

   In a small skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sliced garlic and sage leaves, stirring gently for 1-2 minutes until the sage is crispy and fragrant. Season with a pinch of salt.

   Tip: Watch the garlic carefully to avoid burning; remove from heat as soon as it turns golden.

7. 7

   Arrange grilled beetroot on serving plates. Top each with a sea bass fillet and drizzle with horseradish cream sauce. Spoon the crispy sage and garlic oil over the fish and serve immediately.

   Tip: Serve with crusty bread or a light green salad to complete the meal.