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

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