Fish with rainbow beetroot and orange salad

Method

1. Mix the olive oil with the chilli flakes in a small bowl. Peel the beetroot, then carefully slice into rounds as thinly as you can with a sharp knife or mandoline. Put in a shallow dish. Scatter the zest and pour the lemon juice over the beetroot with a big pinch of salt. Toss, then set aside for 20 minutes.
2. Meanwhile, slice the navel oranges into thin rounds. Season the fish and drizzle with a little olive oil. Heat a large frying pan over a high heat, then fry the fish (in batches if necessary) for 2 minutes on each side or until cooked through.
3. Arrange the beetroot and orange slices over 4 plates, then top each with a fish fillet. Scatter over the parsley, chopped olives and a drizzle of chilli oil to serve.