Radio New Zealand - Te Reo Irirangi o Aotearoa

Roasted Fillet of Fish on Caramelised Onion and Fennel, Roasted Beetroot and Garlic

Chef: Adie McClelland as heard on Nine To Noon Monday 20 July 2009

Tags: main course, fish, seafood, roast

With Warm Tomato Vinaigrette and Aioli

Recipes feature in Black Dog Cottage Cookbook by Adie McClelland, published by Phantom House.

A very pleasing combination of all these different components. Well worth the effort and preparation.

(Serves 4)

Ingredients

• 4 beetroot
• 3 tbsp olive oil
• 3 brown onions, sliced finely
• 1 tbsp sugar
• 2 heads of fennel
• 1 head of garlic, separated
• 2 tsp balsamic vinegar
• 2 tbsp parsley, chopped
• 4 fillets of fish

Method

Wrap beetroot in tin fool and bake at 180 C for about an hour.

Heat 1 tablespoon of oil and sauté onions with sugar until caramelized. Set aside.

Heat 2 tablespoons of oil and sear sliced fennel on both sides, add garlic then finish off in a hot oven, turning over as the sides become nice and brown.

Combine onions, fennel, and garlic together, add balsamic vinegar.

Heat a little oil and sear fish in a hot pan. Finish off in hot oven for about 5–7 minutes. Cooking time depends on what type of fish you are using. Cover and rest for at least 5 minutes.

Place onion, fennel and garlic mixture in the centre of the plate. Top with fish. Place peeled and quartered beetroot around the outside along with Tomato Vinaigrette. Finish off with a good dollop of aioli and parsley.

Suggested wines to complement this recipe

Viognier
Vidal 2007
Millton Vineyard Clos de Ste. Anne 2007