Roast trout with brown butter

Preheat the oven to 200°C, gas mark 6. Spread the beetroot over a large roasting tin, drizzle over 2 tbsp oil and toss to coat. Season with salt, then roast for 20 minutes. Turn the beetroot and add the shallots with a pinch of salt, turning to coat in the oil; roast for 10 minutes more. Meanwhile, pat the fish dry. Rub the fillets all over with the remaining 1 tbsp oil, then season on both sides.

Take the tin out of the oven and turn it up to 220ºC, gas mark 7. Turn the veg and group together to form a base for the fish. Cover the veg with the lemon slices, then top with the trout skin-side up. Roast for 8 minutes, until the fish skin is golden and the flesh is cooked, opaque and flakes easily.

As the fish cooks, melt the butter in a pan over a medium heat. Increase the heat, then bubble for a couple of minutes, until the white solids in the butter turn golden brown and it smells nutty. Add the lemon zest and juice, then remove from the heat. Once the fish is cooked, drizzle the butter mixture all over, then scatter with the dill and pomegranate seeds. Serve with steamed new potatoes and green beans, if liked.