Fish With Carrots And Parsnips In Carrot-Cilantro Broth Over Baby Spinach

1. 1

   Preheat oven to 350 degrees. Place carrot and parsnip slices with garlic in a roasting pan, cover with a couple of glugs of olive oil. Season with salt and pepper to taste and roast for 30 minutes.

2. 2

   Slice fish into 4 pieces of equal size and thickness.

3. 3

   Combine the carrot juice with the vermouth, lime juice, shallots, ginger and 1 tsp. salt in a saucepan or skillet wide enough to hold the fish in a single layer (but not so large that the fish will not be mostly submerged in the liquid). Bring the ingredients to a boil over high heat and then simmer on low heat for 10 minutes.

4. 4

   When the roasted carrots and parsnips are about done, place the fish in the carrot broth and cook gently on low so that the broth never simmers, about 7 to 10 minutes for cod, halibut or striped bass - less for fluke. You want the fish to just about break if you bend it.

5. 5

   While the fish is cooking, melt 1 tbsp. of butter in a large skillet and add the spinach. Toss with tongs until wilted.

6. 6

   Divide the spinach into four shallow bowls. Top each with a piece of fish and surround the fish with the parsnip and carrot slices.

7. 7

   Over medium heat, whisk the remaining 3 tbsps. of butter into the broth. Stir in the cilantro and ladle broth over the fish, spinach, parsnips and carrots. Serve immediately.

No additional tips available.