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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Root Vegetables
Preheat your oven to 425°F (220°C). Peel and chop the carrots, parsnips, and potatoes into uniform pieces. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, pepper, and thyme.
- 2
Roast the Vegetables
Spread the seasoned root vegetables evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through.
- 3
Cook the Bordelaise Sauce
In a saucepan over medium heat, add the remaining 2 tablespoons of olive oil and the minced shallots. Sauté until the shallots are translucent, about 3-4 minutes. Add the red wine and bring to a simmer. Allow it to reduce by half, then add the beef stock and continue to simmer until the sauce thickens, about 15 minutes. Stir in the butter until melted and smooth.
- 4
Prepare the Grouper
While the sauce is reducing, season the grouper fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and add a little olive oil. Sear the grouper fillets for about 3-4 minutes on each side, or until they are cooked through and flaky.
- 5
Serve
Place the roasted root vegetables on a plate, top with the seared grouper fillet, and drizzle with the bordelaise sauce. Garnish with additional fresh thyme if desired.
