Photo by Canned
Canned's Notes:
Expand1 1/2 pound skinless white fish filet, such as halibut, cod, striped bass or fluke Ask a question about this ingredient
1 quart carrot juice, while fresh is best, not everyone has a juicer - don't let this stop you from making the recipe. It is acceptable (although not preferable) to use fresh bottled carrot juice from the produce section Ask a question about this ingredient
Juice from one lime Ask a question about this ingredient
4 carrots, sliced about 3/4" thick Ask a question about this ingredient
2 parsnips, sliced about 3/4" thick Ask a question about this ingredient
2 garlic cloves, quartered lengthwise Ask a question about this ingredient
olive oil Ask a question about this ingredient
1 cup dry white vermouth Ask a question about this ingredient
4 tablespoons shallots, finely chopped Ask a question about this ingredient
2 tablespoons fresh ginger, peeled and grated Ask a question about this ingredient
1 teaspoon Kosher salt Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
8 ounces baby spinach Ask a question about this ingredient
1 cup cilantro, chopped Ask a question about this ingredient
Preheat oven to 350 degrees. Place carrot and parsnip slices with garlic in a roasting pan, cover with a couple of glugs of olive oil. Season with salt and pepper to taste and roast for 30 minutes.
Ask a question about this stepSlice fish into 4 pieces of equal size and thickness.
Ask a question about this stepCombine the carrot juice with the vermouth, lime juice, shallots, ginger and 1 tsp. salt in a saucepan or skillet wide enough to hold the fish in a single layer (but not so large that the fish will not be mostly submerged in the liquid). Bring the ingredients to a boil over high heat and then simmer on low heat for 10 minutes.
Ask a question about this stepWhen the roasted carrots and parsnips are about done, place the fish in the carrot broth and cook gently on low so that the broth never simmers, about 7 to 10 minutes for cod, halibut or striped bass - less for fluke. You want the fish to just about break if you bend it.
Ask a question about this stepWhile the fish is cooking, melt 1 tbsp. of butter in a large skillet and add the spinach. Toss with tongs until wilted.
Ask a question about this stepDivide the spinach into four shallow bowls. Top each with a piece of fish and surround the fish with the parsnip and carrot slices.
Ask a question about this stepOver medium heat, whisk the remaining 3 tbsps. of butter into the broth. Stir in the cilantro and ladle broth over the fish, spinach, parsnips and carrots. Serve immediately.
Ask a question about this step
Came upon this recipe when searching for parsnips + fish recipes, and found food52 along with it! Signed up to say how wonderful this meal was. Made it last night with cod from a local fishmonger. It came together very easily, plated beautifully, and I'm so excited to use the leftover broth in soup (it's surprisingly addictive!). I really wish I had taken a photo before we devoured it, as it really is a gorgeous meal, but I really do recommend it if you're looking to impress with something different.