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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I love this ingredient list; all the flavor comes from produce, nothing else. The creamy parsnip purée is so simple, but don’t be fooled. It has that pure sweetness, and it makes use of my trick for great-tasting purées: a high ratio of onions. The finished dish is simple yet gorgeous, composed and complete with a touch of roasted veggies (that are just a bit out of the box). No plating skills needed!
Budget-friendly option: If you’d rather not splurge on sea bass, turbot is less pricey and works beautifully in this recipe.
1/4 cup Gefen Olive Oil
2 large sweet onions, finely diced
1 pound parsnips, peeled and diced
1 teaspoon Gefen Salt
2 cups water
4-6 (4-6 ounce) sea bass or turbot fillets
Gefen Salt, to sprinkle
black pepper, to sprinkle
2-3 parsnips, sliced very thinly
1 bulb fennel, stalks removed, cut into strips
1-2 shallots, cut into strips
Gefen Salt, to sprinkle
pepper, to sprinkle
pea shoots or greens of choice, to garnish
In a large sauté pan, heat oil. Add onions and cook over medium-low heat for 15 minutes, or until golden.
Add parsnips, salt, and water and bring to a boil. Reduce heat to low, cover, and cook about 20 minutes, until parsnips are fully tender and most of the water has been absorbed. Using an immersion blender, purée until smooth.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Place fillets on the baking sheet and season with salt and pepper. Bake 20 minutes.
Line a second baking sheet with parchment paper. Spread parsnips, fennel, and shallots in a single layer. Sprinkle with salt and pepper and spray with nonstick cooking spray. Bake for 20 minutes.
Spread some purée on a plate. Top with fish and roasted veggies, and garnish with greens.
Photos by Chay Berger
Styling by Faigy Cohen
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