Swordfish with Asparagus and Roasted Beetroot, Squash & Garlic

Simple preparation for a mid-week dinner ...

Swordfish with Asparagus and Roasted Beetroot, Squash & Garlic

Oven on ... 200C ...

Peel and segment some beetroots, peel and cube up some squash, take a whole garlic and pick off the bulbs. Add the lot to an oven-proof dish with some fat, goose fat for me, and commit to the oven for 40 minutes.

Meanwhile steam some asparagus and set aside.

Cube up some feta.

Settle a couple of swordfishes onto an oven-proof plate.

After 20 minutes of cooking, pop the swordfish into the oven.

After a further 10 minutes, turn the swordfish over and scatter the asparagus into the roasting vegetables.

Another 10 minutes and we're done ...

Serve out, swordfish down, roasted vegetables down and feta cheese scattered over. Ladle some chilli sauce* over the fish.

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.