Dinner

Panfried Fish with Fresh Beetroot Salsa Recipe

ByLuna Ryder November 6, 2025November 6, 2025

Introduction

This panfried fish with fresh beetroot salsa offers a vibrant and healthy meal that’s quick to prepare. The combination of tender white fish and tangy salsa bursts with fresh flavors perfect for a light lunch or dinner.

The image shows a white plate on a white marbled surface with a golden-brown, thick, rectangular piece of cooked fish on the right side. To the left of the fish, there is a colorful salad made of small red beet cubes mixed with green herbs and small white pieces, possibly onions or garlic. A fork and a knife rest on the top right edge of the plate. The overall look is fresh and simple, with a clear contrast between the warm-toned fish and the bright, fresh salad. 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, chopped fresh mint, lemon juice, and olive oil. Season with salt and pepper, then stir well to make the salsa.
Step 2: Lightly dust the fish fillets with plain flour on both sides.
Step 3: In a large pan, melt the butter together with the olive oil over medium heat.
Step 4: Fry the fish fillets for 3-4 minutes on each side until they are just cooked through and tender.
Step 5: Serve the panfried fish immediately with a generous spoonful of the fresh beetroot salsa on the side.

Tips & Variations

For extra zing, add a splash of balsamic vinegar to the beetroot salsa.
Swap the white fish for salmon or trout for a richer flavor.
If you prefer spicier salsa, keep some seeds in the red chilli or add a pinch of cayenne pepper.
Use fresh, raw beetroot finely grated if cooked beetroot is unavailable, adjusting seasoning accordingly.

Storage

Store any leftover beetroot salsa separately in an airtight container in the fridge for up to 2 days. Cooked fish is best eaten fresh but can be refrigerated for up to 24 hours; reheat gently in a low oven to prevent drying out.

How to Serve

A white plate with a golden-brown piece of cooked fish fillet on the right, showing a slightly crispy, shiny texture on top and soft flaky layers underneath. On the left side of the plate, there is a colorful beet salad made of small, bright red beet cubes mixed with green herbs and tiny white and light green chopped pieces, creating a fresh and vibrant contrast. A silver fork and knife rest at the top right corner of the plate. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fish fillets work well. Make sure to thaw them completely and pat dry before dusting with flour and frying to achieve a crispy finish.

What type of white fish is best for panfrying?

Firm white fish like cod, haddock, or pollock are ideal as they hold their shape well during cooking and have a mild flavor that pairs nicely with the beetroot salsa.