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We used branzino for this recipe, but you can use any white fish that you prefer. I loved the idea of stuffing and rolling up the fish, since aside from the aesthetics of this dish you also get to enjoy all that flavor that is packed inside.
6 fillets branzino or any white fish, cut thin (flat)
garlic powder, to sprinkle (optional)
Tuscanini Sea Salt, to sprinkle
zest from 1 lemon
2 Gefen Organic or other cooked beets
1/2 cup Gefen Mayonnaise
2 tablespoons beet juice
1/2 teaspoon garlic powder, optional
Heaven and Earth Beet Chips, crushed
microgreens
edible flowers
Preheat oven to 450 degrees Fahrenheit. Line a baking pan with parchment paper.
Thinly slice the beets.
Place fish in the pan and sprinkle with garlic powder (if using), sea salt, and lemon zest. Arrange a layer of sliced beets on the fish.
Roll up each fillet tightly (jelly-roll style) and secure with a toothpick. Roast for eight to 10 minutes.
In a small bowl, mix mayonnaise, beet juice, and garlic powder (if using) until well combined.
Garnish as desired with Terra chips, microgreens, and/or edible flowers.
Photography and Styling by Yossi and Malky Levine
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