Swordfish w/Roasted Beets on top a Parsnip Puree
- 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
- 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
- 6.5oz Swordfish
- 1/4 tbsp Extra Virgin Olive Oil
- 1 tsp Lemon Pepper Seasoning
- Preheat oven to 400 degrees.
- Line a baking sheet with tin foil.
- Peel beet with a vegetable peeler, then chop into 1/4 – 1/2 inch cubes.
- Spread beet chunks out onto the tin foil and drizzle with the extra virgin olive oil. Then season with salt and pepper.
- Toss everything together and then spread the beets out so they are not touching.
- Bake in the 400 degree oven for 40 minutes, flipping halfway through cook.
- Once the beets have been cooking for about 20 minutes begin working on the parsnip puree.
- Bring a medium sized pot with 3 cups water to boil.
- Add the chopped parsnip to the boiling water and cook boiling for about 15 minutes, unit you can easily cut parsnip with a fork.
- While the parsnip and beets are cooking begin working on the swordfish.
- Heat a medium saute pan to low-medium heat.
- Season swordfish with lemon pepper seasoning.
- 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.
- Once sword fish is done plate.
- 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.
- Once parsnip is pureed, plate it in a crescent shape around the swordfish.
- The beets should also be finished by now. Remove them from the pan and plate on top of the parsnip puree.
- Arrange the sweet pea greens mixed in with the beets and a sprig for on top of the swordfish.
- 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