Make this tasty rockfish dish with lentils and parsnip puree by SNP Ambassador and Chef Barton Seaver.
Rockfish with Lentils and Parsnip Puree
| Two 5-ounce portions skinned rockfish filet | |
| Salt | |
| Parsnip Puree: | |
| 2 parsnips, roughly chopped | |
| 1 garlic clove, diced | |
| 6 ounces prepared lentils* | |
| 1 tablespoon olive oil | |
| 1 carrot, thinly sliced or shredded | |
| 1 shallot, diced | |
| 1/2 tablespoon fennel seeds | |
| 2 tablespoons chopped herbs (I like mint and parsley) | |
| Salt to taste | |
| *Often sold in a shelf stable bag or available in the deli area of your local grocery store. Or prepare yourself before the event and set aside! |
Make this tasty rockfish dish with lentils and parsnip puree by SNP Ambassador and Chef Barton Seaver.
| 1. | For the rockfish: |
| 2. | Season the fish with salt and set aside for 10-15 minutes. Preheat oven to broil on high with the rack in the top position (works great in a toaster oven!) and place the fillets on a baking sheet. |
| 3. | Preheat oven to broil on high with the rack in the top position (works great in a toaster oven!) and place the fillets on a baking sheet. For a 1-inch-thick fillet, broil for 10 minutes. For every additional 1/4 inch of thickness, add about 1-2 minutes to the cooking time. |
| 4. | For parsnip puree: |
| 5. | Boil the parsnips and 1 clove garlic in salted water until soft. Drain the water, reserving. |
| 6. | Transfer to a blender or food processor and process until smooth. Add reserved water as needed to thin to a smooth puree. Drizzle in olive oil and season with salt. |
| 7. | For lentils: |
| 8. | In a sauté pan over medium heat, sauté the onion and carrot in olive oil until softened. |
| 9. | Add garlic and fennel seeds. Sauté for one minute until fragrant. Add the lentils and 2 tablespoons water. Toss to mix and heat through. |
| 10. | Stir in chopped herbs. Season to taste with salt and set aside off the heat. |
| 11. | To serve, spoon puree onto 2 plates and swoosh if you’re feeling cheffy. |
| 12. | Divide the lentils between the plates and place a piece of rockfish on top of the lentils. Add additional herbs as desired. |
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