Sea Bass or Turbot with Parsnip Purée
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Cooking tools:
- Immersion blender
- Saute pan
- Stove
Ingredients
- 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
- pepper, to sprinkle
- Glicks Cooking Oil Spray
- pea shoots or greens of choice, to garnish
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