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.
