- Serves2
- CourseMain meal
- Prepare15 mins
- Cook40 mins
- Total time55 mins
Ingredients
- 1 bunch beetroot (around 700g), scrubbed and cut into wedges
- 3 tbsp olive oil
- 6 shallots, peeled and halved
- 250g pack 2 Scottish loch trout fillets
- 1 unwaxed lemon, zest of all, juice of ½, ½ sliced
- 60g unsalted butter
- ½ x 20g pack dill, roughly chopped
- 5 tbsp pomegranate seeds
Method
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.
Cook’s tip
On episode 14, 2026 of Dish, the Waitrose podcast, Angela seasons the beetroot with a splash of red wine vinegar and sprinkle of caster sugar.
She serves the dish with asparagus, which she blanches in salted water, then cooks in butter with a splash of cooking water to emulsify it, coating the asparagus in a lovely sauce.
And to drink...
On episode 14, 2026 of Dish, the Waitrose podcast, this recipe is paired with The Ned Pinnacle Sauvignon Blanc – a juicy white from New Zealand bursting with lime, charred grapefruit, blackcurrant and wild thyme.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,116kJ/ 750kcals |
|---|---|
Fat | 51.8g |
Saturated Fat | 20g |
Carbohydrates | 32.3g |
Sugars | 30.3g |
Fibre | 12.1g |
Protein | 32.5g |
Salt | 1.2g |