Roasted Turbot With Vegetables Recipes

Steps:

• Prepare the beurre blanc:.
• In a small saucepan, bring the champagne to a boil over medium high heat. Reduce heat to simmer until volume is halved.
• Whisk in the cream slowly and bring up to a simmer; allow to cook for 5-7 minutes. Add the butter, one cube at a time, whisking constantly, until all the butter has been incorporated. Set aside to let it cool and thicken.
• Prepare the marinade/vegetable dressing:.
• Combine the juice of the lemon with the vinegar and slowly whisk in the olive oil. Add the parsley and salt and pepper to taste.
• Roast the vegetables:.
• Toss the parsnips and potatoes in 1/4 of the dressing. Place on a baking sheet; season with salt and pepper. Roast at 450° for 10 minutes. Stir. Toss the garlic and pearl onions in another 1/4 of the dressing. Add to the potatoes and parsnips and roast for another 10 minutes. Stir. Toss the Brussels sprouts in another 1/4 of the dressing. Add to the rest of the vegetables and roast for 20 minutes, stirring twice. Set aside.
• Prepare to broil the fish:.
• While the vegetables are roasting, brush the turbot fillets with half of the remaining dressing. Allow to marinate for no more than 60 minutes.
• Broil the fish:.
• Once the vegetables have finished, turn the oven to high broil. Brush the turbot with the rest of the dressing and season the tops with salt and pepper. Place in a skillet or a baking sheet that has been lined with tin foil. Broil 3-4 inches from the broiler for 3-6 minutes, depending on thickness, or until the tops of the fillets are golden brown and bubbling. Check on it often - its easy to burn them with this method. Remove from the oven.
• To serve:.
• Put half of the vegetables on each of two plates that have been warmed briefly in the oven. Drizzle with beurre blanc. Place the fillet on top of the vegetables and drizzle again with beurre blanc. Serve immediately.

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 425°F. Choose a baking pan large enough to hold the fish and vegetables in a single layer, or use two smaller pans. In the pan combine the pepper, zucchini, eggplant, potatoes, onion, and bay leaf. Sprinkle with 1/4 cup of the olive oil and salt and pepper to taste. Toss well. 2 Bake the vegetables 40 minutes or until lightly browned and tender. 3 Put the fish steaks on a plate and sprinkle them with the remaining 1 tablespoon oil, lemon juice, parsley, and salt and pepper to taste. Push the vegetables to the outside edge of the pan and add the fish. Bake 8 to 10 minutes more, depending on the thickness of the fish, until it is just barely opaque when cut in the thickest part. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.