- 200 gm beetroot, peeled and cut into quarters
- 1 tsp chopped fresh thyme
- 4 tbsp olive oil
- 8 shallots – peeled and cut in half lengthways
- 2 tbsp runny honey
- 4 x 200g portions of hake, skin on and boned
- 1 juice and zest lemon
- 1 clove garlic, chopped finely
- 10 new potatoes, boiled until tender, cooled then sliced in half and griddled
For the pea dressing
- 200 g fresh peas, podded and blanched
- 4 tbsp white wine vinegar
- 300 ml olive oil
- 1 handful fresh spinach
- 1 pinch sugar
- 1 pinch salt and freshly ground pepper
- Make sure your coal embers or gas barbecue are nice and hot or alternatively if it buckets down with rain, you can roast in the oven at 180C.
- Take 2 sheets of tin foil approximately A4 size. On one sheet place the beetroot with the thyme and two of the tablespoons of olive oil. On the other piece place the shallots and pour on the third tablespoon of olive oil, honey and garlic. Pinch both sheets to form two parcels and roast for 30 minutes.
- Take your BBQ bag, pour in one tablespoon of olive oil and place the portions of hake on top. Pour the lemon zest and juice over the top and finally a scattering of garlic. Fold over the bag to seal.
- Once the beets and shallots are cooled and you are ready to serve – roast off the hake parcel for 6 minutes. Whilst the hake is cooking make the pea dressing (This can be made in advance although it will discolour slightly). Blend the peas in a food blender with the vinegar, oil, spinach, sugar, salt and pepper.
- When ready to serve up, arrange the potatoes, beetroot and shallots on the plate, spoon around the pea dressing and finally put the fish on top, pouring over any of the cooking juices