Roasted Halibut wrapped in Vegan Rasher with Roasted Root Vegetables

The Pescatarian’s Roast Dinner!
Perfect for Christmas Day or any cozy Sunday roast, this is a delicious alternative to the traditional meat feast. You’ll still enjoy all the favourite trimmings - roast potatoes, parsnips, carrots, meat-free stuffing (and even those divisive Brussels sprouts!) Finish with a rich red wine jus or your choice of sauce. A comforting, crowd-pleasing roast that proves non-meat eaters never have to miss out!

Prep 20 min
Cook 40 min
Serves 2

• 2 x 140-170g Norwegian Halibut Supremes (or Monkfish Tails work very well)
• King Edward Potatoes (or similar for roasting)
• 1 pack of vegan rashers
• 6 sage leaves, whole

For the roasted root vegetables:

•  Drizzle of vegetable oil
•  2 medium carrots, peeled and cut into roughly 2-3 cm chunks
•  1 small celeriac, peeled and cut into roughly 2-3 cm chunks
•  2 large parsnips, peeled and cut into roughly 2-3cm chunks
•  2 red onions, peeled and quartered
•  250g brussels sprouts, trimmed and halved
•  4 garlic cloves, left whole and skin on
• 1 tbsp of fresh sage, chopped


Method

1. Heat the oven to 200C fan.

2. Prepare the vegetables. Start with the potatoes by peeling and cutting them in quarters. Par-boil, drain and give them a shake in the pan to roughen them up before putting them in the oven with a drizzle of oil to roast. These will need 40 minutes, turning every so often for a lovely even golden finish.

3. Next prepare the root veg. Put them all in one roasting dish with a drizzle of oil and roast in the oven for 15 mins.

4. While they are cooking, prepare the Halibut. Take the vegan rashers, place 2 - 3 on a piece of cling-film with a sage leave in between each rasher (this just makes it easier to wrap them round the fish) Place the Halibut skin side up onto the rashers and use the cling-film to wrap them and turn them back over so the rashers are on top.

5. Prepare some stuffing balls. We used vegan sausage meat, mixed with a few breadcrumbs but you could add some Paxo or your usual stuffing mix.

6. Remove the root veg from the oven, give them a stir and then place the stuffing balls on top to cook with the veg for another 15 minutes.

7. At the same time, place the Halibut in a small roasting dish and cook in the oven for 10-15 mins.

You could make your own meat-free red wine gravy… or to keep things simple, and tasty, serve with Sainsbury's Plant Pioneers ready made Vegan Gravy with red wine and thyme.