Roasted Turbot with Leek, Tomato and Parsnip Broth

Happy Valentines Day my loves!

Even though I will be running around most of the day prepping for my work’s biggest trade show of the year which will be immediately followed by a trip to NYC and another giant show, love is in the air.

I know I say this to you every year, but don’t worry so much today about the “love” of your life and focus on the LOVE that is all around you. Friendly love. Brotherly love. Coworker love. Love is all around and lets celebrate it!

Wes and I will be celebrating our usual way with barbequed lobsters and couch snuggling.

If you are still looking for something to cook up for your date, your family or just yourself, I’ve got just the thing for you.

Of course you can always go with the tried and true lobster, but if you aren’t a fan or don’t have access this dish is for you.

This is a rework of a dish I did at the very beginning of my cooking and when I decided to start doing remixes I couldn’t stop myself from dusting this off and mixing it up. Let’s just go ahead and say Martha’s version has nothing on mine.

You will need…

1 ½ lbs turbot, cut into smaller pieces about 1 inch x 2 inches (Turbot is a mild white fish similar to halibut. If you can’t find turbot you could sub halibut or cod which is what the dish originally called for.)

2 tablespoons olive oil, divided

1 medium parsnip, peeled and diced into ½ inch cubes

2 leeks, white and light green parts sliced ¼ inch thick

5 cloves garlic, minced

1 ½ cup cherry tomatoes

3 cups chicken stock

½ lemon juiced plus 1 teaspoon lemon zest

Salt and pepper to taste

Crust bread for serving

Start by preheating your oven to 450 degrees F.

In a small bowl, toss together the parsnips and 1 tablespoon of olive oil. Toss the parsnips well until they are lightly coated and then spread them out in a oven safe baking dish.

Roast the parsnips until they are golden brown, stirring once halfway though. About 20 minutes.

While the parsnips are roasting, combine the leeks, garlic, lemon zest, lemon juice, tomatoes and remaining olive oil in a bowl and toss well till combined. Season well with salt and pepper.

When the parsnips are done, pour in the leek and tomato mixture and continue to roast for 8 to 10 minutes, until the leeks have softened and the tomatoes are starting to burst.

While the leeks and tomatoes are roasting, heat the chicken stock over medium high heat in a saucepan until it is hot.

Season the fish well with salt and pepper.

After the leeks and tomatoes have roasted for a bit on their own, pour in the chicken stock and nestle the fish into the mixture. Add back to the oven and continue to roast until the fish is cooked though, about 15 to 20 minutes.

Spoon the broth, veggies and fish into a bowl and serve hot with crusty bread.

Lots of extra love and beer floats!

Angela

Roasted Turbot with Leek, Tomato and Parsnip Broth 

1 ½ lbs turbot, cut into smaller pieces about 1 inch x 2 inches

2 tablespoons olive oil, divided

1 medium parsnip, peeled and diced into ½ inch cubes

2 leeks, white and light green parts sliced ¼ inch thick

5 cloves garlic, minced

1 ½ cup cherry tomatoes

3 cups chicken stock

½ lemon juiced plus 1 teaspoon lemon zest

Salt and pepper to taste

Crust bread for serving

Start by preheating your oven to 450 degrees F.

In a small bowl, toss together the parsnips and 1 tablespoon of olive oil. Toss the parsnips well until they are lightly coated and then spread them out in a oven safe baking dish.

Roast the parsnips until they are golden brown, stirring once halfway though. About 20 minutes.

While the parsnips are roasting, combine the leeks, garlic, lemon zest, lemon juice, tomatoes and remaining olive oil in a bowl and toss well till combined. Season well with salt and pepper.

When the parsnips are done, pour in the leek and tomato mixture and continue to roast for 8 to 10 minutes, until the leeks have softened and the tomatoes are starting to burst.

While the leeks and tomatoes are roasting, heat the chicken stock over medium high heat in a saucepan until it is hot.

Season the fish well with salt and pepper.

After the leeks and tomatoes have roasted for a bit on their own, pour in the chicken stock and nestle the fish into the mixture. Add back to the oven and continue to roast until the fish is cooked though, about 15 to 20 minutes.

Spoon the broth, veggies and fish into a bowl and serve hot with crusty bread.