2 bunches baby beetroots
½ cup extra virgin olive oil
2 teaspoons horseradish cream or freshly grated horseradish
A squeeze lemon juice
1 bunch watercress, picked and washed (see notes)
125g shelled walnuts
Salt flakes and freshly ground black pepper, to taste
4 x 180g Flathead fillets, skin off, bones removed

Preheat the oven to 220°C.

Remove and discard the stalks from the top of the beetroots, scrub them lightly with a brush under running water, to remove any grit. Brush with some of the olive oil and arrange in a single layer on a baking tray. Bake until a knife easily slides into them, about 45-60 minutes. Allow to cool slightly, peel and slice into halves or quarters.

Combine horseradish cream, lemon juice and half the remaining olive oil in a large bowl. Add the watercress, walnuts, beetroots, salt and pepper and gently toss to combine. Divide the mixture between plates.

Pat the fillets dry on some paper towel. Sprinkle with salt and pepper.

Heat a frying pan over a medium heat, add remaining olive oil and fry fillets, in a single layer, turning once, until they are opaque and flesh flakes easily when tested with a fork.

Arrange the fillets on top of the salad and serve immediately.