Red snapper fillet served on a bed of beetroot and bacon salad and an orange vinaigrette.
To prepare: remove the parsley leaves from their stalks and then roughly chop. Peel and dice the shallots. Squeeze the juice from the orange. Remove any pin bones from the red snapper fillets and the set the fish aside whilst you prepare the salad and the vinaigrette.
Preheat the oven to 180'C.
For the beetroot salad: cook the beetroot in boiling water until tender. Once cooked, refresh in cold water and peel before dicing into small cubes.
Heat a frying pan and add the lardons - you should not need to add any oil. Cook until the lardons are golden brown and then mix with the beetroot.
Add the diced shallot and fresh parsley to this mixture and mix well to make your salad.
For the vinaigrette: place the orange juice in a small saucepan. Add the sugar, bring to the boil and reduce to a syrup. Gradually whisk in the olive oil to make your vinaigrette.
For the red snapper: place the snapper fillets on a greased baking tray and season with salt, pepper and drizzle with a little olive oil. Transfer to the preheated oven and cook for 10-12 minutes.
Serve the red snapper alongside the beetroot salad and add a drizzle of the orange dressing to serve.
«Feel free to buy pre-cooked beetroot to use in this recipe.»