Ingredients

• 1 red beetroot
• washed
• 1 golden beetroot
• washed
• 2 garlic cloves
• finely chopped
• 1 pink grapefruit
• zested and segmented.
• 1 Chioggia (candy) beetroot
• peeled and very thinly sliced
• 1 courgette
• thinly sliced lengthways
• 25ml/1fl oz gin
• 1 tsp juniper berries
• roughly chopped
• 3 tbsp olive oil
• 1 tsp wholegrain mustard
• 2 x 120g/4½oz sea bass fillets
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Scatter a handful of salt over a baking tray. Place the red and golden beetroots on the salted baking tray and bake for 45 minutes or until soft.
• Allow the beetroots to cool before peeling and dicing into 2.5cm/1in cubes. Mix with the garlic and grapefruit segments in a bowl.
• Mix together the the gin
• juniper berries
• olive oil and mustard to make a dressing.
• Blanch the courgette in salted water for 2 minutes
• then drain and refresh in cold water. Add to the beetroot salad and drizzle over the dressing. Mix well.
• Rub the sea bass fillets with some olive oil and season with salt
• pepper and a little grapefruit zest.
• Heat a frying pan over a high heat and sear the fillets skin-side down for 5 minutes until crisp. Carefully turn the sea bass fillets over and fry for a further 1–2 minutes
• or until completely cooked through.
• Transfer the sea bass to serving plates and serve with the beetroot salad and garnish with the beetroot slices.