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Pan-Seared White Fish, Roasted Pepper and Sage Sauce, Braised Vegetables


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Serves 1-2 | Prep Time 15 | Cook Time 30

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

cook


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