Whitefish with Roasted Root Vegetables & Lemon Brown Butter
Pan seared Great Lakes whitefish served with caramelized winter root vegetables and bright lemon brown butter for a warm, late-winter Michigan supper.
Ingredients
2 carrots, sliced on the bias
2 parsnips, sliced on the bias
1 small red onion, cut into wedges
glug of olive oil
4 whitefish filets
4 tbsp butter
zest of 1 lemon
1-2 tbsp lemon juice
1 tbsp parsley, chopped
Method
Preheat oven to 425F. Toss carrots, parsnips, and red onion with glug of olive oil, salt and pepper. Spread on a sheet pan and roast until tender and caramelized at the edges.
Pat fillets dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium high heat. Place fish skin side down and cook until skin is crisp. Flip carefully and cook until fish flakes easily with a fork.
In a small saucepan, melt butter over medium heat. Cook until it turns golden brown and smells nutty. Remove from the heat and stir in lemon zest, lemon juice and parsley.
To assemble, spoon roasted vegetables onto plates, top with whitefish and drizzle generously with lemon brown butter.