Turkish Herbed Whipped Yogurt Breakfast Bowl with Pan-Seared Sea Bass & Roasted Beet Medley
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
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 1/2 tsp sea salt, to taste
- 3/4 tsp black pepper, to taste
- 1 tsp sumac, for garnish
- 8 slices whole grain sourdough bread, for toast points
- 1/4 cup red onion, thinly sliced
- 1/3 cup pomegranate arils, for garnish
- 1/4 cup toasted walnuts, crushed
Instructions
- 1
Preheat oven to 425°F. Toss cubed beets with 1 1/2 tbsp olive oil, sea salt, and pepper. Spread on baking sheet in single layer.
- 2
Roast beets for 20-22 minutes until caramelized and tender, stirring halfway through.
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