Whitefish with Roasted Root Vegetable Salad

Servings: 2 | Serving size: 6 ounces fish with vegetables

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers, whether it's the salad alone or with the cooked fish (best served cold rather than reheated). The vegetables will keep well, refrigerated, for 4-5 days but the fish should be kept for only 3-4.

Preheat the oven to 325°F.

Scrub the beets and turnip.

Wrap each individually in foil.

Place the wrapped vegetables in the oven.

Place the cauliflower in a large skillet and drizzle with 1 teaspoon olive oil.

Place the pan in the oven.

Roast the cauliflower for 30 to 40 minutes. Shake the pan occasionally. Remove and let cool.

Turn the beets and turnips occasionally.

After 40-50 minutes, remove the beets and turnips and let cool.

The beet and turnip skins will slip off easily. Peel and cut into 1/2 inch cubes.

Chill the beets, turnips, cauliflower, and diced carrots (the carrots are not cooked).

While the vegetables are chilling, place the olives and capers with about 2 teaspoons caper liquid in a mini chopper or blender.

Puree until smooth and set aside. (This can also be made by mincing finely to a paste.)

Place 1 tablespoon olive oil in a large bowl with the vinegar, mustard and pepper.

Whisk until smooth.

When ready to serve, place a large skillet over medium high heat.

Add the remaining 2 teaspoons olive oil to the pan and then the fish filets.

Sear on one side for about 5 minutes, then turn over.

Spread the olive mixture over the top of the fish and cook for another 5 to 7 minutes.

While the fish is cooking, add the carrots, beets, turnip, and cauliflower to the vinaigrette and toss well.

Divide the vegetables evenly between the two plates and top with the cooked fish.

Serve.