FILLET OF COLEY WITH CARAMELISED SHALLOTS, ROAST BEETS AND A PEA VINAIGRETTE DRESSING

Serves 4 Ingredients:

●●Two tablespoons olive oil

●●One teaspoon chopped fresh thyme

●●200g beetroot – peeled and cut into quarters

●●One tablespoon olive oil

●●Eight shallots – peeled and cut in half lengthways

●●Two tablespoons runny honey

●●One clove chopped garlic

●●10 new potatoes – boiled until tender, cooled then sliced in half and griddled

●●One tablespoon olive oil

●●Four 200g fillets of coley – skin on and boned

●●Juice and zest of one lemon

●●One clove garlic finely-chopped Dressing ●●Three tablespoons white wine vinegar

●●150ml extra virgin olive oil

●●One tablespoon garden peas – blanched

●●Pinch caster sugar Method: 1. Take two sheets of tin foil, approximately A4 size, and on one sheet place the beetroot with the thyme and olive oil, on another piece place the shallots and pour on the olive oil, honey and garlic, pinch to form a parcel and roast for 30 minutes at 180C. 2. Take another piece of foil slightly bigger, pour on the olive oil, place the fillets of coley on top. Pour the lemon zest and juice over the top and finally a scattering of garlic, pinch to form a parcel. 3. Once the beets and shallots are nearly cooked and you are ready to serve – roast off the coley for six minutes. 4. Mix together the vinegar and olive oil, add the peas and sugar and season to taste. 5. When ready to serve up, arrange potatoes on plate, arrange the beetroot and shallots, spoon around the pea dressing and finally put the fish on top, pouring over any of the cooking juices.