4 yellow beets, peeled and cut into 1/8-inch (3 mm) rounds

1 tbsp (15 ml) olive oil

1/4 cup (60 ml) mayonnaise

11/2 tsp (7.5 ml) whole-grain mustard

1 1/2 lb (675 g) haddock fillets, or other white fish, cut into 4 pieces

2 tbsp roasted almonds, chopped

2 tbsp roasted sunflower seeds, chopped

2 tbsp poppy seeds

With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

Place the beets in a large skillet. Add the oil and enough water to cover the bottom of the skillet (about 1/4 cup/60 ml). Season with salt. Cover and cook over medium heat for 5 minutes. Uncover and cook for 1 minute or until the water has completely evaporated and the beets are al dente.

Meanwhile, in a bowl, combine the mayonnaise and mustard.

Place the fish on the baking sheet. Season with salt and pepper and cover with the mayonnaise mixture. Sprinkle with the almonds, sunflower seeds and poppy seeds, pressing down lightly. Bake for 6 minutes or until the fish is cooked and the crumble is lightly golden.

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