Steps:
- Preheat oven to 425°F. Place parsnips on a rimmed baking sheet and drizzle with 2 tablespoons oil; toss to coat, then spread in a single layer. Roast until beginning to brown around the edges, about 15 minutes. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining 1 tablespoon oil.
- Flip parsnips and push to edges of baking sheet. Place fillets in the middle. Cook, flipping halfway through, until fillets are opaque around the edges and flake slightly in center when pressed, 12 to 15 minutes. Remove from oven.
- Transfer a fillet to each of four plates. Pour ginger mixture over parsnips and gently toss to coat. Divide parsnips among plates. Spoon extra sauce from baking sheet over fish and parsnips, and serve.
- Nutrition Information
- (Per Serving)
- Calories: 458
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Cholesterol: 107mg
- Carbohydrates: 21g
- Protein: 41g
- Sodium: 598mg
- Fiber: 5g
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