Grilled Sea Bass with Beetroot and Horseradish Cream
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but totally manageable on a weeknight. Sea bass is naturally lean and packed with omega 3s that are great for your heart, while the earthy beetroot and punchy horseradish cream create this beautiful balance of flavors that feels fancy without any fuss. The whole thing comes together in under an hour, and you mostly just let the grill do the work. It's become my go to when I'm cooking for friends because it looks elegant on the plate but honestly requires minimal effort in the kitchen.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ½ kgfresh beetroot(peeled and cut into wedges)
- 5 tablespoonsolive oil
- 1fresh lemon(halved)
- 6fresh thyme sprigs
- 3garlic cloves(thinly sliced)
- 237 mlsour cream
- 2 tablespoonsfresh horseradish root(grated)
- 12fresh sage leaves
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoondijon mustard
Detail level
Instructions
- 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
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
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
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
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
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
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.
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