You knew that sea bass is good. But you didn’t know that parsnips could be so good. This is the fish appetizer or main dish that’s absolutely perfect this fall.
Although I’ve been making this recipe for awhile, of course, when it comes time to give it over to the Between Carpools audience, it gets tested again.
Since we held our first Yom Tov photoshoots of the season in July, it made sense that during the Nine Days, when there would be fish on the menu every single night, I would take the opportunity to test it once more.
It was finished to the last bit.
Now really, you could use any white fish you like. We’re just choosing sea bass because it’s Yom Tov and it’s usually the premium pick. But if you like turbot/baby halibut or branzino, or something else entirely, go ahead.
The star here is the parsnips.
You’d think we’re doing magic. But it couldn’t be simpler. The ingredient list here is as pure and basic as it gets. First, sauté your onion until golden in a deep sauté pan. Then add the parsnip chunks and salt. Add water, bring to a boil, then lower heat and simmer for 20-30 minutes. The parsnips will get nice and soft and most of the water should be evaporated.
When it’s ready, it will be a golden color. Blend using an immersion blender. This can be done in the pot, but it’s easiest in a container. You can also store the purée in the same container until you’re ready to serve it.
We’re also going to prepare a topping for the fish, just to make it “fancy.”
Once upon a time, a pastry chef taught me that when there’s a purée, the garnish should give a hint as to what the purée is. So, this garnish has roasted parsnip strips, in addition to fennel and shallots. Simple drizzle with olive oil and salt and bake.
But no worries. If you don’t like fennel or any of these components, you can skip. And if you’re not in the mood to cut vegetables so nicely, while the topping is nice and pretty and makes this a composed finished dish, it’s not required. The purée certainly stands on its own.
The sea bass is the one component that should be baked fresh. Simply sprinkle with salt, pepper, and olive oil and in the oven it goes.
Our fish looks perfect.
Our topping is also ready.
Time to plate this dish! Start by adding a generous dollop of parsnip purée to the plate and round it out with the back of a spoon.
Add a piece of fish on top.
Add the topping.
Gorgeous…and delicious! You may be surprised, but they will scoop up every last bite of these parsnips.
Sea Bass with Parsnip Purée
Ingredients
- 2-4 tbsp olive oil
- 2 large sweet onions finely diced
- 1 pound parsnips peeled and diced
- 1 tsp kosher salt
- 2 cups water
Fish:
- 4-6 4-6 oz sea bass fillets (or any white fish)
- olive oil salt, and pepper, for sprinkling
Topping:
- 1 parsnip cut into thin strips
- 1 bulb fennel cut into thin strips
- 1-2 shallots cut into strips
- olive oil salt, and pepper, for sprinkling
Instructions
- In a deep sauté, heat olive oil. Add onions and cook over medium-low heat until golden and caramelized, about 15 minutes.
- Add parsnips, salt, and water and bring to a boil. Lower heat, cover, and simmer for 20-30 minutes, until the fully tender parsnips have turned a light gold color and most of the water has evaporated. Use an immersion blender to purée until smooth.
- Preheat oven to 400°F. Line two baking sheets with parchment paper. Add fish to one baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes.
- Add fennel, parsnip, and shallot strips to the second baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes.
- To serve, add a generous dollop of parsnip purée to the plate. Spread it out using a spoon. Top with fish and vegetables.
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