Flathead Fillets with Roasted Baby Beetroots & Walnuts

Recipe for Flathead Fillets with Roasted Baby Beetroots and Walnuts, on MiNDFOOD.

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.


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