Nutrition Information (per serving)
Roasted Root Vegetables
2 med parsnips
2 med carrots
1 med turnip
½ tsp sea salt
Pinch freshly ground black pepper
1 tsp extra virgin olive oil
4 4-oz sea bass fillets
4 tsp pure maple syrup
¼ tsp sea salt
¼ tsp freshly ground black pepper
2½ cups chopped fresh arugula
¾ cup Walnut Vinaigrette
4 tsp chopped, toasted walnuts
1/2 cup toasted walnuts
1/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon chopped shallots
1/4 cup champagne vinegar
2/3 cup water
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
Combine all ingredients in a blender except for olive oil and blend until well mixed. Slowly drizzle in olive oil and mix until well combined.
- Preheat oven to 350F.
- Peel and thinly slice the root vegetables on a bias diagonally and lightly steam for 5 minutes to tenderize but not cook. Toss with salt, pepper and olive oil. Place vegetables on a baking sheet and roast for 20 to 30 minutes, or until golden brown and crisp.
- Preheat a large sauté pan over medium-high heat. Coat each sea bass fillet with 1 teaspoon of maple syrup and season with salt and pepper. Sauté sea bass 3 to 5 minutes on each side, or until cooked through.
- In a large bowl, toss together arugula, roasted vegetables and ½ cup of Walnut Vinaigrette.
- Evenly divide salad between 4 plates. Top each salad with a sea bass fillet. Drizzle 1 tablespoon Walnut Vinaigrette on top of the fish and garnish with 1 teaspoon chopped walnuts.