• Cooking Time: 30
  • Servings: 1-2
  • Preparation Time: 15


I think of the summer I spent traveling the coast of central Chile. I think of the intense sensations I would feel on my morning walks down the beach. The smell of ocean air the surrounded me. The feel of the crisp breeze against my skin. The sound of gulls cawing, and the fishboats' bells ringing as they come into shore from a night of angling. The cool sand under my feet, and the yells from a local market "congrio! congrio!, sole! sole!" I could smell the fresh fish hitting a sizzling skillet over a wood fire. This dish is my dedication to that summer.

The whitefish filets are from the northern lake michigan I bought from a local purveyor. The vegetables and herbs are from an organic urban garden in the West Town neighborhood.


  • white fish filet
  • salt and pepper
  • vegetable oil
  • ground corriander
  • Sauce:
  • 2 tbsp butter
  • half onion chopped
  • 1 tbsp wine wine vinegar
  • 2 red bell peppers
  • 1 clove garlic
  • 2 tbsp white flour
  • 1 cup chicken stock
  • 1 tbsp worchestershire sauce
  • 1 tbsp lemon juice
  • 1 sprig of sage
  • 1/4 cup sweet cream
  • 1 dash cayenne
  • 1 dash smoked paprika
  • salt and pepper
  • Vegetables:
  • 1 large zucchini
  • 3 parsnips
  • 2 large carrots
  • 3 tbsp balsamic vinegar
  • 1/4 cup chicken stock
  • 1/4 cup white wine
  • salt and pepper
  • 2 tbsp vegetable oil


  • Sauce:
  • roast red peppers in oven for 15 mins at 400 degrees
  • add chopped onions to a medium-heat skillet with all of butter
  • add all flour slowly, add salt and pepper to taste
  • heat until rue is light brown, and onions are transparent
  • add stock, vinegar, sage, roasted peppers, and crushed garlic clove
  • reduce by half
  • strain out peppers, onions, garlic, and sage
  • lower heat to low
  • add cream, paprika, cayenne, lemon juice, and worchestershire sauce
  • allow 5 mins for flavors to meld together
  • keep heated over low heat
  • fish:
  • season filets with salt, pepper, and corriander
  • heat skillet with oil on high
  • sear fillets for 5 mins each side, without disturbing
  • add fillets to sauce over low heat, and cover until serving
  • vegetables:
  • julienne carrots, zucchini, and parsnips
  • coat in balsamic vinegar, salt and pepper
  • heat pan to high with vegetable oil
  • add vegetables, and let caramelize, mixing occassionally
  • after 10 minutes add stock and white wine
  • lower heat to medium, reduce by half
  • remove vegetables
  • Serve with sauce coating the filets, and fresh sage

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