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Whitefish with Oregano & Lemon Vinaigrette and Roasted Parsnips

Seared whitefish topped with a sweet and tangy oregano & lemon vinaigrette. Served with naturally sweet roasted parsnips.
Difficulty: Easy
Time: 35-40 Minutes
This dish is Gluten-Free

ABOUT THE DISH

Parsnips are root vegetables, related to carrots and parsley, with a cream-colored flesh. They are often left in the ground in the winter, even when mature, since the frost helps them become sweeter.

Ingredients
Whitefish
Parsnip
Oregano
Lemon
Garlic
Shallot
Parsley
Sherry vinegar
Brown Sugar
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Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Deglaze To dissolve the small particles of sautéed meat left in a pan by adding liquid and heating, then scraping pieces off the bottom of pan.
Batonnett A thick matchstick cut, 2.5-3 inches long and about 1/4 inch thick.

What you need

Lined baking sheet

Small mixing bowl

Medium saute pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before beginning. Preheat oven to 400º F. Wash and dry all produce. Peel parsnips and cut into batonnets. Zest lemon, then cut in half and juice. Remove oregano leaves from stem and chop. Remove parsley leaves from stem and chiffonade. Peel shallot and julienne. Mince garlic. Season triggerfish with a pinch of salt and pepper. Remove whitefish from the package, rinse and pat dry.

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Step 2: ROAST PARSNIPS

Toss parsnips in olive oil and a pinch of salt and black pepper and spread evenly on a lined baking sheet. Place in oven for 30 minutes until tender and beginning to caramelize. Flip halfway through cooking process to ensure even cooking. While the parsnips are cooking move on to make the vinaigrette, step #3.

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Step 3: MAKE THE VINIAGRETTE

In a small mixing bowl, blend oregano, 1 Tbsp. lemon juice, lemon zest, chili flakes, and a pinch of salt and pepper. While whisking, gradually add 2 Tbsp. olive oil to vinaigrette. Set aside at room temperature until needed.

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Step 4: SEAR THE FISH

In a medium saute pan, heat 1-2 Tbsp. of oil over medium heat. Add seasoned whitefish to pan and saute, about 2-3 minutes each side, until fish is opaque and flakes easily.

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Step 5: FINISH THE VINAIGRETTE

Remove excess oil from the pan used to saute the fish, reserving about 1 tsp. of oil. Heat over medium heat and add shallot and garlic. Saute for about 30 seconds or until garlic becomes fragrant. Deglaze pan with vinaigrette and heat for another 30 seconds. Turn off heat.

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Step 6: PLATE YOUR DISH

Place parsnips on the plate. Place whitefish next to or on top of parsnips and top fish with warm vinaigrette.