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Baked Fish on Roasted Beet Salad // Summer's Best, Episode: Cottage Spa Cuisine 

Ingredients

10 beets, trimmed
1/4 cup raspberry wine vinegar
2 shallots, finely minced
1/4 cup olive oil
1 bunch watercress, washed and trimmed
Two 1/2 lb fillets of halibut, divided into 8 equal portions
1/2 cup olive oil
1/2 bunch dill, washed
pinch white pepper
3/4 cup white wine
1 lemon
salt to taste
Instructions:

Baked Fish
1. Tear off 8 pieces of foil approx. 4" x 4". Place the halibut pieces in the centre and season with salt and white pepper, drizzle with olive oil and white wine. Add a squeeze of lemon juice and top with a sprig of dill.
2. Close package tightly, and repeat with remaining 7 pieces. Place on grill for about 15 minutes.

Beet Salad
1. On a piece of foil about 12 x 12 place beets and sprinkle with a little water, so that the beets will steam. Wrap the foil securely into a package and place on the open fire for about 30-40 minutes.
2. Remove beets and allow to cool to touch. Peel and quarter beets, the skin should peel off very easily.
3. In a bowl, combine vinegar, shallots and olive oil, season with salt. Pour the dressing on the beets and add the watercress, toss lightly.

Plating
1. Arrange salad on individual plates and place halibut pieces on top. Serves 8.