Serves 4
2 bunches baby beetroots
1⁄2 cup extra virgin olive oil
2 teaspoons horseradish cream or freshly grated horseradish
A squeeze lemon juice
1 bunch watercress, picked and washed (see notes)
125g shelled walnuts
Salt flakes and freshly ground black pepper, to taste
4 x 180g Flathead fillets, skin off, bones removed
1 Preheat the oven to 220°C. Remove and discard the stalks from the top of the beetroots, scrub them lightly with a brush under running water, to remove any grit. Brush with some of the olive oil and arrange in a single layer on a baking tray. Bake until a knife easily slides into them, about 45-60 minutes. Allow to cool slightly, peel and slice into halves or quarters.
2 Combine horseradish cream, lemon juice and half the remaining olive oil in a large bowl. Add the watercress, walnuts, beetroots, salt and pepper and gently toss to combine. Divide the mixture between plates.
3 Pat the fillets dry on some paper towel. Sprinkle with salt and pepper. Heat a heavy-based frying pan over a medium heat, add remaining olive oil and fry fillets, in a single layer, turning once, until they are opaque and flesh flakes easily when tested with a fork.
4 Arrange the fillets on top of the salad and serve immediately.
Note: 100g wild or baby rocket, washed and dried, can be substituted for the watercress.
Visit the FISHline pages at www.sydneyfishmarket.com.au for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions. FISHline is Sydney Fish Market’s free consumer advisory service.
