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Friday, April 22

Baked sole with parsnips & carrots

Sole fillets
1 pound
Salt, kosher

Carrots
4 medium
Parsnips
4 medium
Oil, olive
2 tablespoons
Butter, softened
6 tablespoons
Thyme leaves, fresh
2 teaspoons +
4 sprigs
Lemon, zest
1 small
  1. Preheat the oven to 375°F. 
  2. Season the fillets with salt; set aside. 
  3. Grate the carrots and parsnips into a bowl, and then toss well with olive oil and a pinch of salt. 
  4. In another small bowl, combine the butter, 2-teaspoons thyme leaves, and lemon zest; set aside. 
  5. In a gratin dish or baking sheet, arrange the carrot-parsnip mixture in four equal mounds the size of the fillets. 
  6. Lay the fillets on top and spread the seasoned butter over each one. 
  7. Top each fillet with a thyme sprig. 
  8. Bake for 20 to 25 minutes, or until the fish easily flakes and is cooked through. 
Recipe adapted from Afield by Jesse Griffiths

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