Grilled Fillet of Hake with Beetroot Salad and Chargrilled New Potatoes

Serves 4

What you need:

4 x 150g /6oz pieces hake/cod/haddock/turbot fillets
250g /9oz beetroot
1 red onion, finely diced
20 new potatoes
20g /1oz chives, finely chopped
20g /1oz flat parsley, finely chopped
100g /4oz low fat Greek yoghurt
1 lemon, cut into wedges
30ml/2 tablespoons olive oil
A little salt and freshly ground black pepper

What you do:

Wrap the beetroot in tinfoil and bake in a pre-heated oven at 180°C/350º F/Gas Mark 4 for about 2 hours. Test the beetroot with a skewer. If it is tender, remove the tinfoil and allow to cool. Peel the beetroot and cut into 5mm /1⁄4 inch dice. Add the red onion and chives. Season lightly and bind all the ingredients with the yoghurt. Parboil new potatoes for about 10 minutes. When cooled slightly, cut in half lengthways and place flesh side down on a tray which has been rubbed with a little olive oil. Heat a griddle pan until smoking hot and place the potatoes flesh side down onto the griddle. Allow them to colour and then remove and set aside to keep warm. Rub the hake with a little olive oil and season lightly. Place it on a tray skin side up and cook under a pre-heated grill for approx 8 minutes. When the hake is cooked, sprinkle with parsley and allow to rest for 1 minute. To serve, create a neat pile of the beetroot salad at the top of the plate, place the warm potatoes with the marked side up at the bottom of the plate and put the hake on top of the potatoes. Use a little of the beetroot and yoghurt juices as a sauce and drizzle over the fish and plate. Serve with a wedge of lemon.

Neil Shirt, Itsa 4, Sandymount Green, Sandymount, Dublin 4