Prep time 40 minutes
Active prep time 20 minutes
Special equipment needed – None
Special skills needed – None
This recipe is about as simple as they come. It really highlights the vegetables, and the moisture that they bring to the dish really helps to keep the fish from drying out. The fish take on the sweetness of these vegetables. This method is gentle and forgiving, so it is a perfect choice for soft, delicate fish like flounder, sole, speckled trout, or Tai snapper as long as the fillets are at least ½” thick. I use rockfish here because it is mild and easy to find. You can try it with more than one type of fish and pick your favorite.
4 fish fillets, approximately 6 oz each
2 large carrots
2 medium parsnips
1 small acorn squash
4 tablespoons olive oil
1 stick of unsalted butter - Melted
2 Tablespoons fresh thyme
Salt and pepper to taste
Preheat the oven to 400 degrees. Peel and grate the carrots, parsnips, and squash.
Mix them together. Toss vegetables with the olive oil and a pinch of salt. In a 9X13 glass baking dish, spread out the vegetables into an even layer. Top the vegetables with fish fillets. Brush the butter evenly onto the fillets. Salt and pepper them to taste. Sprinkle the thyme leaves onto the fish. Don’t skimp on the thyme. It is pretty and it really makes this dish.
Bake for 15 to 20 minutes. When the fish are white all the way through and the vegetables are tender, it is done.