Halibut with Baby Romaine, Guanciale, and Parsnip Puree | The Single Gourmand

Ingredients

• ¼ cup olive oil
• 8 oz 1 piece guanciale, cut into a 1/4-inch dice
• 1 large carrot, cut into a ⅛ inch dice
• ½ medium Spanish onion, cut into small dice
• 1 large celery stalk, trimmed and cut into ⅛ inch dice
• 4 skinless halibut fillets, 6 ounces each
• kosher salt
• freshly ground black pepper
• 4 cups chopped romaine lettuce leaves
• Parsnip Puree (recipe below)
• 1 tbsp 1 Tablespoon freshly squeezed lemon juice