Spice-roasted fish with golden salad

SERVES 4 PREP & COOK TIME 55 MINUTES

From the market

¼ cup (60ml) orange juice

12 baby (360g) golden beetroot, trimmed, peeled

4 x 200g fish fillets, skin on, pin-boned 2 medium oranges (480g), peeled, sliced crossways

½ small red onion (50g), cut into thin wedges

1 cup fresh flat-leaf parsley leaves

From the pantry

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon dried chilli flakes

¼ cup (60ml) extra virgin olive oil

180g drained marinated pitted green sicilian olives

1 Preheat oven to 240°C (220°C fanforced). Line a large oven tray with baking paper.

2 For the spice marinade, combine cumin, coriander, chilli, orange juice and oil in a small bowl, then season.

3 Place beetroot on tray; drizzle with a third of the spice marinade. Cover tray with foil; roast for 25 minutes.

4 Pat fish skin dry with paper towel. Season, then brush fish flesh with a third of the spice marinade. Remove foil from beetroot; place barramundi, skin-side up, on top of beetroot. Roast for 10 minutes or until fish is cooked through. Place the tray under a hot grill for 3 minutes at the end of cooking to crisp the fish skin, if you like.

5 Place beetroot, orange, onion, olives and parsley in a bowl; toss gently to combine. Drizzle with remaining spice marinade.

6 Serve fish with salad.

Not suitable to freeze.