250g Jerusalem artichokes, peeled and cut into 4cm chunks
1 bulb fennel, coarse outer leaves discarded, cut into wedges
1 celeriac, peeled and cut into wedges
Salt flakes and freshly ground black pepper, to taste
⅓ cup extra virgin olive oil
4 x 180g Silver Warehou fillets, skin off, bones removed

 

Horseradish Cream
100ml crème fraîche or sour cream
1 teaspoon freshly grated or bottled horseradish
Salt flakes and freshly ground black pepper, to taste

Preheat oven to 200ºC.

Place Jerusalem artichokes, fennel and celeriac into a baking dish, sprinkle with salt and pepper and toss with two-thirds of the olive oil. Roast for 45 minutes to 1 hour, turning every 20 minutes, until the vegetables are soft and their edges browned.

Meanwhile, make the Horseradish Cream: place the crème fraiche, horseradish, salt and pepper in a small bowl and lightly whip. Chill until ready to serve.

When vegetables are almost cooked, place an ovenproof frying pan over a medium heat. Add remaining olive oil. Sprinkle the fish with salt and pepper and arrange in a single layer in the hot pan. Cook for 2-3 minutes on one side, until well sealed, turn the fish over and place the pan in the oven for 5-7 minutes or until the flesh flakes easily when tested with a fork.

Divide the vegetables between plates. Place fish on top and spoon over the horseradish cream.