Spiced beetroot and sweet potato hash with crispy-skinned angelfish

Ingredients:

• Glug olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, minced 
• 2 medium beetroots, peeled and cubed 
• 2 medium orange sweet potatoes, peeled and cubed
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary, leaves picked and chopped 
• 2 tsp (10ml) smoked paprika
• 2 red chillies, chopped, or 2 tsp (10ml) crushed chilli flakes
• 2 tsp (10ml) honey 
• Juice (30ml) and grated peel of 1 lime
• Salt and milled pepper 
• 1 Tbsp (15ml) each butter and olive oil 
• 4-6 fillets (about 1kg) angelfish, skin on 
• Juice (60ml) and grated peel of 1 lemon 

Method:

1. Heat oil in a pan over medium heat.
2. Fry onion until softened, about 5-8 minutes, then add garlic and cook for 1 minute. 
3. Add vegetables and herbs and fry until crispy, about 15-20 minutes, stirring occasionally. 
4. Add paprika, chilli, honey and lime juice and peel.  
5. Cook for 5 minutes and season. Set hash aside. 
6. Heat butter and oil in a different pan over medium-high heat. 
7. Season fish and fry skin-side down for 3-4 minutes until golden and crisp. 
8. Flip fish and fry for 2-3 minutes until just cooked through. 
9. Squeeze lemon juice over fish and scatter with grated peel. 
10. Serve fish with hash. 

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