Turkish Herbed Whipped Yogurt Breakfast Bowl with Pan-Seared Sea Bass & Roasted Beet Medley
Prep 20 min · Cook 25 min · Serves 4 · medium
A stunning Turkish-inspired breakfast featuring silky whipped Greek yogurt infused with fresh dill and sumac, topped with delicate pan-seared sea bass, roasted golden and crimson beets, crispy whole grain toast points, and a drizzle of herb-infused olive oil. Bright, sophisticated, and packed with omega-3s and vibrant vegetables.
Ingredients
- 2 cups Greek yogurt (plain, full-fat), divided for whipping
- 1.2 lbs Sea bass fillets (wild-caught), 4 fillets, 5 oz each
- 3 medium Golden beets, peeled, cubed
- 2 medium Red beets, peeled, cubed
- 3 tbsp Fresh dill, finely chopped
- 2 tbsp Fresh mint, finely chopped
- 1 whole Lemon, zest and juice
- 5 tbsp Extra virgin olive oil, divided
- 1.5 tsp Sea salt, to taste
- 0.75 tsp Black pepper, to taste
- 1 tsp Sumac, for garnish
- 8 slices Whole grain sourdough bread, for toast points
- 0.25 cup Red onion, thinly sliced
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