Crispy sea bass in kataifi pastry with baked beets

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis



4 filets of fresh, Greek aquaculture sea bass
200 gr kataifi pastry
100 gr butter, softened
2 tbsp olive oil
Salt and freshly ground pepper

For serving

300 gr Greek yogurt
2 tbsp heavy cream (36% fat)
The zest from 1 lemon
100 gr walnuts
Pomegranate seeds
Finely chopped parsley
8 beets
Coarse salt
50 ml olive oil


Divide the kataifi pastry into eight equal-sized portions and pull at it with your fingers until it becomes fluffy, with long strands. Sprinkle salt and pepper on the fish filets and cut them in half, vertically. Wrap each half in one portion of kataifi pastry. Place the butter and olive oil in a frying pan, on medium heat. When the butter and oil have warmed up, place the filets (in a single layer) in the pan and fry for 3-5 minutes (depending on their thickness), flipping them regularly until the pastry becomes golden. Remove from pan and place on a layer of kitchen paper to absorb excess oil.

To serve: Pre-heat oven to 200°C. Wash the beets well, brushing all the earth off, and cut them in half. Place the halves in the center of a sheet of baking paper, sprinkle with olive oil and coarse salt and wrap them up tightly. Bake for 40 minutes.

Mix the yogurt, cream, lemon zest, salt and pepper together in a bowl and add a few pomegranate seeds.

Serve the filets in kataifi pastry with the baked beets, yogurt sauce, chopped parsley and a few walnuts.