Pan-Roasted Tilefish with Parsnip Purée and Roasted Fall Vegetables

Roasted Fall Vegetables:

• 8 baby orange carrots, unpeeled
• 8 baby yellow carrots, unpeeled
• 4 baby turnips, peeled and cut into quarters
• 8 bulbs of baby fennel, cut in half
• 1/4 cup olive oil
• Salt and freshly ground black pepper, to taste
• Fresh thyme

Parsnip Purée:

• 6 black peppercorns
• 3 springs fresh thyme
• 2 fresh bay leaves
• 1 pound parsnips, peeled and cut into large chunks
• 2 cups heavy cream
• 1/4 teaspoon cayenne pepper
• Salt, to taste

Pan-Roasted Tilefish:

• 4 five-ounce pieces of tilefish, bones and skins removed
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground white pepper
• 3 tablespoons vegetable oil

To prepare the roasted vegetables, preheat an oven to 350ºF. Place the carrots, turnips, and fennel in separate bowls. Toss each vegetable with one tablespoon of olive oil and salt and pepper to taste. Place vegetables onto individual sheet pans and spread thyme sprigs across the top. Roast in the oven for about 20 to 30 minutes, or until soft and golden brown.

To prepare the parsnip purée, tie the peppercorns, thyme, and bay leaves into a small square of cheesecloth to make a sachet. Place the parsnips, heavy cream, salt, and the sachet into a medium pot and bring to a slow boil. Reduce heat and simmer until the parsnips are tender all the way through, about 15 to 20 minutes. Remove the sachet and strain out the liquid and reserve. Place the parsnips into a food processor and purée until smooth, adding just enough cream to make the mixture smooth. Season the purée with cayenne pepper and salt.

To prepare the tilefish, preheat the oven to 400ºF. Dry off the fish with paper towels. Season both sides of the fish with salt and pepper. Heat the vegetable oil in a sauté pan (be sure to use a pan with a handle that can go into the oven). When it smokes slightly, add the fish. Cook until golden brown on one side. Pour out the oil and place the pan in the oven. Cook until the fish is opaque throughout, or about 10 minutes. Serve the fish on a bed of parsnip purée and roasted vegetables.