Swordfish w/Roasted Beets on top a Parsnip Puree

Swordfish w/Roasted Beets on top a Parsnip Puree

Servings: 1

Ingredients:

Beets:

  • 150 g Beets, cubed (1 medium sized beet)
  • 1/2 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Black Pepper
  • Dash Salt
  • A few sprigs Organic Sweet Pea Greens
  • 3 g Goat Cheese

Parsnip Puree:

  • 100g Parsnip, cut into 1/4 pieces (about 1 cup or 1 medium sized root)
  • 3 tbsp Unsweetened Almond Milk
  • 1/2 tbsp Unsalted Butter

Sword Fish:

  • 6.5oz Swordfish
  • 1/4 tbsp Extra Virgin Olive Oil
  • 1 tsp Lemon Pepper Seasoning

Directions:

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with tin foil.
  3. Peel beet with a vegetable peeler, then chop into 1/4 – 1/2 inch cubes.
  4. Spread beet chunks out onto the tin foil and drizzle with the extra virgin olive oil. Then season with salt and pepper.
  5. Toss everything together and then spread the beets out so they are not touching.
  6. Bake in the 400 degree oven for 40 minutes, flipping halfway through cook.
  7. Once the beets have been cooking for about 20 minutes begin working on the parsnip puree.
  8. Bring a medium sized pot with 3 cups water to boil.
  9. Add the chopped parsnip to the boiling water and cook boiling for about 15 minutes, unit you can easily cut parsnip with a fork.
  10. While the parsnip and beets are cooking begin working on the swordfish.
  11. Heat a medium saute pan to low-medium heat.
  12. Season swordfish with lemon pepper seasoning.
  13. Drizzle the olive oil in the hot pan. Then add the swordfish filet to the pan. Cook swordfish for about 4 minutes on each side. If the filet doesn’t appear done you can cover it with a lid for an additional 1-2 minutes to ensure it is cooked thru.
  14. Once sword fish is done plate.
  15. By now the parsnip should be cooked. Place the parsnip, almond milk, and butter in a blender and blend for 2 minutes, until silky smooth. Stop and scrap sides down as needed.
  16. Once parsnip is pureed, plate it in a crescent shape around the swordfish.
  17. The beets should also be finished by now. Remove them from the pan and plate on top of the parsnip puree.
  18. Arrange the sweet pea greens mixed in with the beets and a sprig for on top of the swordfish.
  19. Then sprinkle with goat cheese. To do this, scrape your soft goat cheese roll with a fork gently, while holding over your beets. As you scrape small pieces of the goat cheese will crumble onto the beets.

Kcals 537g / 51.7g P / 31.8g C / 22.7g F