10 new potatoes, boiled, cooled then sliced in half and griddled
Pea dressing
200g fresh peas, podded, blanched
4 tbsp white wine vinegar
300ml olive oil
few leaves fresh spinach
pinch sugar
salt and black pepper
Method
Pre-heat the oven to 180C/Gas 4.
Take 2 A4 sheets of tin foil. On one sheet place the beetroot with the thyme and 2 tbsps olive oil. On the other piece place the shallots and 1 tbsp olive oil, honey and garlic. Pinch both sheets to form two parcels and roast for 30 mins.
Take another piece of foil, pour on 1 tbsp olive oil and the fish on top. Pour the lemon zest and juice over and then a scattering of garlic. Pinch to form a parcel. Once the beets and shallots are cooled roast off the hake parcel for 6 mins.
While the hake is cooking, make the pea dressing by blending the peas with the vinegar, oil, spinach, sugar, salt and pepper.
Serve with the potatoes.
Recipe by appetite magazine at https://www.appetitemag.co.uk/fillet-of-hake-roast-beets-pea-dressing/