- Serves2 or 4 as a light lunch
- CourseMain meal
- Prepare15 mins
- Cook50 mins
- Total time1 hr 5 mins
Ingredients
- 1 bunch beetroot (around 700g), scrubbed and cut into wedges
- 3 tbsp olive oil
- 6 Loose Shallots, peeled and halved
- 2 (around 300 g each)
- 1½ unwaxed lemons, zest of 1, then thinly sliced, juice of ½
- 60g unsalted butter
- ½ x 20g pack dill, roughly chopped
- 5 tbsp Waitrose Pomegranate Seeds
- New potatoes and green beans, to serve (optional)
Method
Preheat the oven to 200°C, gas mark 6. Spread the beetroot out over a large roasting tin, then drizzle over 2 tbsp oil and toss to coat. Season, then roast for 20 minutes. Turn the beetroot and add the shallots to the tin, then roast for 10 minutes.
Meanwhile, pat the fish dry and season all over, including inside, then put the lemon slices in the cavity. Once the beetroot have cooked for 30 minutes, arrange the fish in the tin and rub the skins with the remaining 1 tbsp oil. Roast for 20 minutes, until the skin is golden and the flesh is cooked through, opaque and flakes easily with a fork.
About 5 minutes before the fish is ready, melt the butter in a pan over a medium heat. Increase the heat, then bubble for a couple of minutes, until the white solids in the butter turn golden brown and it smells nutty. Add the lemon zest and juice, then remove from the heat. Once the fish is cooked, drizzle the butter mixture all over, then scatter with the dill and pomegranate seeds. Serve with steamed new potatoes and green beans on the side, if liked.
Nutritional
Typical values per serving (for 2) when made using specific products in recipe
Energy | 3,487kJ/ 837kcals |
|---|---|
Fat | 52g |
Saturated Fat | 19g |
Carbohydrates | 36g |
Sugars | 39.9g |
Fibre | 15g |
Protein | 46g |
Salt | 1.1g |