Baked Flounder With Parsnips And Carrots Recipe

Sep 25, 2012 3:01 pm

Fish rolled and baked in veggies for a healthy meal

By Jesse Griffiths

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Photo: Jody Horton

What's in that healthy nest of roasted carrots and parsnips? Dinner.

This dish plays off of the natural sweetness of flounder, carrots and parsnips. It is truly a dish of its ingredients, so choose the carrots and parsnips well, because they carry the recipe. Serve this dish as its own course, with no sides, possibly preceded by something with different flavors, like a game terrine or something acidic and pickled. Drink a sweet white wine.

Reprinted with permission from Afield: A Chef's Guide To Preparing And Cooking Wild Game and Fish

Servings: 4

Ingredients

4 fillets flounder

kosher salt

4 medium carrots

4 medium parsnips, peeled

2 tablespoons olive oil

6 tablespoons unsalted butter

2 teaspoons fresh thyme leaves, plus 4 sprigs fresh thyme

zest of one small lemon

Directions:

Preheat the oven to 375°F.
Season the fillets with salt and set aside.
Grate the carrots and parsnips into a bowl, then toss well with olive oil and a pinch of salt.
In another small bowl, mix together the butter, thyme leaves, and lemon zest and set aside.
In a gratin dish or on a baking sheet, lay the grated parsnips and carrots out in four piles the size of the fillets. Lay the fillets on top and spread the seasoned butter on each fillet. Top each fillet with a thyme sprig.
Bake the flounder for 20 to 25 minutes, or until the fish easily flakes and is cooked through. Serve immediately.

Level of Difficulty:

Easy

Prep Time:

25 minutes

Cooking Time:

25 minutes

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