Dinner

Panfried Fish with Fresh Beetroot Salsa Recipe

ByNoah Steele November 8, 2025November 8, 2025

Introduction

This panfried fish with fresh beetroot salsa is a vibrant, healthy dish that combines tender white fish with a zesty, colorful topping. It’s quick to prepare and perfect for a light lunch or dinner that feels both fresh and satisfying.

A white plate on a white marbled surface holds a golden-brown cooked fish fillet on the right side. The fish has a crispy, slightly shiny texture with clear grill marks. On the left side of the plate is a colorful beet salad made of small red beet cubes mixed with chopped green herbs and finely chopped vegetables, adding a fresh and vibrant look. A fork and knife rest at the top right of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small diced cooked beetroot
8 chopped spring onions

1 seeded and chopped red chilli
2 tbsp chopped fresh mint

2 tbsp lemon juice
5 tbsp olive oil

4 fillets of unskinned firm white fish
a little plain flour
25g butter

Instructions

Step 1: In a bowl, combine the diced cooked beetroot, chopped spring onions, seeded and chopped red chilli, fresh mint, lemon juice, and olive oil. Season with salt and pepper, then stir well to mix all the flavors.
Step 2: Lightly dust the fish fillets with plain flour. In a large pan, melt the butter with a little olive oil over medium heat. Fry the fish fillets for 3-4 minutes on each side until just tender and cooked through.
Step 3: Serve the panfried fish immediately, topped with the fresh beetroot salsa for a bright and flavorful finish.

Tips & Variations

For extra crispiness, use a non-stick pan and ensure the fish fillets are dry before dusting with flour.
Swap the white fish for salmon or trout for a richer flavor.
Add a small handful of toasted nuts, like walnuts, to the salsa for added texture.

If you prefer less heat, reduce or omit the red chilli in the salsa.

Storage

Store leftover beetroot salsa in an airtight container in the refrigerator for up to 2 days. Cooked fish is best eaten fresh but can be kept in the fridge for a day and gently reheated in a pan or oven. Avoid microwaving to retain the fish’s texture.

How to Serve

The image shows a white plate on a white marbled surface with a golden-brown fried fish fillet placed on the right side. The fish has a crispy texture with slight browning on the edges and a soft, flaky inside. On the left side of the plate, there is a colorful salad made of small red beet cubes mixed with finely chopped green herbs and bits of white and pink vegetables, providing a fresh and vibrant contrast to the fish. A silver fork and knife rest parallel at the top edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beetroot for the salsa?

It’s best to use cooked beetroot as it is softer and blends well with the other salsa ingredients. Raw beetroot can be very firm and hard to digest in this kind of salsa.

What type of fish works best for this recipe?

Firm white fish such as cod, haddock, or pollock works best because it holds together well during panfrying and has a mild flavor that complements the fresh beetroot salsa.