Thick White Fleshed Fish Fillets with Roasted Parsnips and Garlic
Instructions:
The oven-caramelized vegetables are used for a stew to poach the fi sh. If you can only fi nd larger fi llets— say, 10 ounces each—cut them in half the short way for even cooking here. Warm the dinner plates before you add the fi sh and vegetables to the sauce so the dish stays hot at the table. 4 large parsnips, peeled and cut into 1â„2-inchthick rounds 1 garlic head 2 tablespoons olive oil 1 cup dry white wine (do not use dry vermouth) 1 tablespoon chopped sage leaves or 11â„2 teaspoons rubbed sage 1â„2 teaspoon salt 1â„2 teaspoon freshly ground black pepper Four 4- to 6-ounce thick white-fl eshed fi sh fillets, such as grouper, cod, or halibut
- Position the rack in the center of the oven and preheat the oven to 375°F.
- Place the parsnips in a small, shallow roasting pan. Break the garlic head into its separate cloves (do not peel); scatter among the parsnips. Drizzle with the olive oil, toss, and roast until the parsnips are tender and the garlic is soft, stirring occasionally, about 45 minutes. Cool on a wire rack for 10 minutes.
- Squeeze the garlic cloves out of their husks and into a large skillet or saute pan. Whisk in the wine until fairly smooth, then scoop the parsnips out of the roasting pan and into the sauce. Stir in the sage, salt, and pepper.
- Set the skillet or saute pan over medium-high heat and bring the sauce to a simmer. Add the fi llets, cover, reduce the heat to low, and simmer slowly until tender, until the fi sh can be fl aked with a fork, 10 to 15 minutes.
- Transfer the fi sh fi llets and parsnips to four serving plates. Raise the heat under the sauce and bring it to a boil. Cook until reduced to a glaze, about 2 minutes. Pour over the fi sh and parsnips.