Pan-Seared White Fish with Vegetable Medley and Beet Puree:
For the Fish:
4 white fish fillets (like cod or halibut), about 6 ounces each
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
A few sprigs of fresh thyme
1 garlic clove, lightly crushed
For the Caramelized Carrots:
6-8 baby carrots, peeled
1 tablespoon honey
1 tablespoon olive oil
Salt and pepper to taste
For the Sugar Snap Peas:
1 cup sugar snap peas, strings removed
1 tablespoon olive oil
Salt to taste
For the Beet Puree:
2 large beets, peeled and quartered
1/2 cup orange juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
Instructions:
For the beet puree, wrap the beet quarters in foil and roast them in a preheated oven at 400°F (200°C) until tender, about 45 minutes. Once cooled, blend the beets with orange juice and balsamic vinegar until smooth. Season with salt and pepper. Pass through a sieve for a smoother texture if desired.
Heat olive oil in a pan over medium-high heat for the carrots. Add the carrots and honey, season with salt and pepper, and cook until they start to caramelize, about 5-7 minutes. Remove and keep warm.
In the same pan, add a little more oil and the sugar snap peas. Sauté quickly over high heat until just tender and bright green, about 2 minutes. Season with salt and remove.
Pat the fish fillets dry, then season with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Add the fillets, skin-side down. Cook without moving them for about 3-4 minutes until the skin is crispy.
Add the butter, thyme, and garlic to the pan, and as the butter melts, spoon it over the fillets. Carefully flip the fillets and cook for another 3 minutes or until the fish is cooked through.
Plate the fish with the caramelized carrots and snap peas arranged around it. Add a few dollops of the beet puree and a garnish of fresh herbs or thinly sliced fresh chilies for a bit of heat if desired.