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Beetroot roasted Kingklip with grated veg salad

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach, Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List, Healthy Meal Template, and Portion Control Guide.


Recommended for: Lunch or dinner
Serves: 1 female


    • 1 piece of Kingklip or firm fish of choice (you can use salmon too)
    • 2 medium beetroots, raw
    • 1 cup lettuce
    • 1 cup cucumber slices
    • 1 cocktail green or red pepper
    • 1 big carrot
    • 1 Tbsp olive oil or coconut oil
    • Half a lemon, juiced.
    • Pinch chilli flakes
    • salt and pepper
    • Thinly sliced chives for garnish


  • Cutting board
  • Glass dish for marinating fish
  • Sharp knife
  • Grater
  • Oven


  • Peel and grate the beetroots into a mixing bowl.
  • Add the squeezed juice from half a lemon, half the chilli flakes, salt and pepper
  • Take half the grated beetroot mix and spread it over the fish, packing it around the sides and underneath too.
  • Set the fish aside for 20 minutes.
  • Preheat oven at 180’C.
  • While waiting, wash and dry lettuce leaves and break into small pieces.
  • Slice the cucumber and the snack pepper thinly.
  • Wash, peel and finely grate the carrot.
  • Slice the chives finely.
  • Take your marinated fish and scrape off all the beetroot mix, discard it.
  • Brush the fish with olive oil and pop it in the oven on a baking tray for 10 to 15 minutes (depending on the thickness of the fillet).
  • Mix the remaining half of the grated beetroot mix with the grated carrot. Let it rest for 5 minutes while the fish finishes cooking.


  • Plate the green salad and the grated vegetable salad.
  • Carefully place your fish on the plate.
  • Garnish with a wedge of lemon and a sprinkle of chilli flakes and chives


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