Pan-fried hake with candy beetroot and orange salad

Method

1. Firstly, make the salad: Slice the beetroot as thinly as possible into almost transparent rounds. In a shallow bowl, combine the slices with the juice of 1 lemon, juice of ½ an orange, and a pinch of salt and leave in the fridge for at least 30 minutes to marinate.

2. The beetroot should soften in this time but should retain a little crunch. Peel the oranges and slice thinly into rounds, assembling them on a large platter with the marinated slices of candy beetroot.

3. Spoon over a little of the marinating juices and season again with a little salt and pepper. Season your fillets of hake with salt and pepper.

4. In a frying pan, heat a tablespoon of olive oil and arrange the fillets skin side down, cooking them until the skin starts to crisp — around three minutes. Turn over and cook for a further three or four minutes or until the fillets are cooked through but not over done.

5. Arrange the fillets on top of the beetroot and orange slices, squeeze the juice of half a lemon over them and sprinkle with chopped parsley and pink peppercorns.