Friday, March 21, 2008

Orange Roughy with Roasted Parsnips and Carrots

This is not a pretty picture but it was a tasty meal. This was the first week of the season for our CSA, Two Small Farms, and I was ridiculously excited about all my new veggies. Represented here are white, orange and red carrots, as well as parsnips and green garlic (which looks like scallions but tastes like garlic. Parsnips might just be my favorite underutilized root veggie. They are absolutely delicious when slow roasted.

Orange Roughy with Creamy Green Garlic Sauce
-4 filets orange roughy
-3 stalks green garlic, thinly sliced
-4 baby bell peppers, diced
-juice of 1/2 lemon
-1/4 cup mayo
-1/4 cup grated cheese
-salt and pepper to taste

Sautee the green garlic and bell peppers in a bit of olive oil until soft. Add the other ingredients, except the fish, and stir to combine. Place the filets in a glass baking dish and season with salt and pepper. Spread the sauce over the fish evenly and bake on 350 for about 15 minutes, or until the fish flakes easily with a fork.

Roasted Parsnips and Carrots
-3 parsnips, peeled and cubed
-8 carrots, peeled and cut in rounds
-salt and pepper to taste
-olive oil

Toss the veggies in a bit of olive oil and season liberally with salt and pepper. Roast in a covered pan for about an hour on 350.

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