Market Fish Recipe

Directions

1. 1

   Prepare Garlic Confit Whipped Potatoes

   Peel and chop potatoes into chunks. In a pot, cover with water and add garlic cloves. Boil until tender, about 15-20 minutes. Drain and return to the pot. Add olive oil, salt, and pepper. Mash until smooth and creamy.

2. 2

   Roast Hakurei Turnips

   Preheat the oven to 400°F (200°C). Trim and quarter the hakurei turnips. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

3. 3

   Sauté Napa Cabbage

   Slice the napa cabbage into thin ribbons. In a skillet, heat a tablespoon of olive oil over medium heat. Add the napa cabbage and sauté until wilted and tender, about 5-7 minutes. Season with salt and pepper.

4. 4

   Prepare Lemon Caper Brown Butter

   In a small saucepan, melt the butter over medium heat. Add the capers and cook until the butter is golden brown and fragrant. Remove from heat and squeeze in the juice of one lemon.

5. 5

   Cook the Market Fish

   Season the fish filets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add the fish filets skin-side down and cook for 4-5 minutes until crispy. Flip and cook for an additional 3-4 minutes until cooked through.

6. 6

   Plate the Dish

   On each plate, serve a scoop of whipped garlic confit potatoes, a portion of sautéed napa cabbage, and roasted hakurei turnips. Top with a piece of the market fish and drizzle with lemon caper brown butter. Garnish with fresh parsley.