Roasted Fillet of Fish on Caramelised Onion and Fennel, Roasted Beetroot and Garlic
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.
- 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
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
Millton Vineyard Clos de Ste. Anne 2007