Pan Roasted Fish with Field Peas, Root Vegetables and Miso-Carrot Purée

This dish is a great and hearty way to enjoy fish. It works with all white fish, but I suggest a thicker fillet such as grouper or red fish. The earthy flavors of the root vegetables and the starchy peas are a great combo. The fermented flavor of the miso-carrot purée adds depth to the dish without making it heavy.  

Photography By Shell Royster | April 09, 2018

Ingredients

Field Peas
  • 1 tablespoon olive oil
  • ½ pound yellow onion, diced
  • ¼ cup minced garlic
  • ½ pound bacon, chopped
  • ¼ bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon red chili flakes
  • 1 pound fresh-frozen Jackson Wonder butterbeans
  • 1 pound fresh-frozen crowder peas
  • 1 tablespoon kosher salt
Miso-carrot purée
  • 15 medium carrots, peeled (about 2 pounds)
  • ¼ cup olive oil
  • Salt
  • 3 tablespoons white miso paste
  • Pepper
Roasted Vegetables
  • 2 carrots
  • 2 parsnips
  • 2 medium-sized turnips
  • 2 medium-sized rutabagas
  • 3 tablespoons olive oil
  • Salt and pepper
Pan roasted fish
  • 6 5-ounce fish fillets
  • Salt and pepper
  • 2–3 tablespoons of olive oil

Instructions

For the field peas:

Heat olive oil on medium low in a pan. Add onions, garlic and bacon, and sweat. 

Using a cheesecloth or coffee filter, make a sachet with thyme, bay leaves, peppercorns and chili flakes.  Once mixture is sweated, add peas, sachet and salt to the pan; add water to cover peas and bring to a boil. Reduce to simmer; cook till peas are tender—this takes about 1½ hours. 

For the miso-carrot purée: 

Place carrots, olive oil and salt in a large saucepot, and cover with water. Bring to a boil; cook until water has evaporated. Transfer carrots to a blender and add miso paste. Purée until smooth. Season to taste with pepper. Set aside.  

For the roasted vegetables:

Preheat oven to 400°. 

Peel root vegetables and cut into 1-to 2- inch cubes. Toss the vegetables in olive oil, sprinkle with salt and pepper and place on a parchment-lined cookie sheet. Roast in oven for 20 minutes. 

For the pan roasted fish:

Pre-heat oven to 375°. 

Sprinkle the fish with salt and pepper to taste. 

Heat a non-stick oven-safe pan (cast iron works great) over high heat. When the pan is hot, add the olive oil and the fish. Lower the heat to medium and sear for about 30 seconds on each side. Place pan with fish in oven and finish cooking until fish is no longer translucent, about 12 minutes.

To Assemble:

Spread miso-carrot purée onto plate and place field peas and vegetables on the side; place fish on the purée and serve.  

Serves 6

Recipe by Chef Trevor Smith 

Ingredients

Field Peas
  • 1 tablespoon olive oil
  • ½ pound yellow onion, diced
  • ¼ cup minced garlic
  • ½ pound bacon, chopped
  • ¼ bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon red chili flakes
  • 1 pound fresh-frozen Jackson Wonder butterbeans
  • 1 pound fresh-frozen crowder peas
  • 1 tablespoon kosher salt
Miso-carrot purée
  • 15 medium carrots, peeled (about 2 pounds)
  • ¼ cup olive oil
  • Salt
  • 3 tablespoons white miso paste
  • Pepper
Roasted Vegetables
  • 2 carrots
  • 2 parsnips
  • 2 medium-sized turnips
  • 2 medium-sized rutabagas
  • 3 tablespoons olive oil
  • Salt and pepper
Pan roasted fish
  • 6 5-ounce fish fillets
  • Salt and pepper
  • 2–3 tablespoons of olive oil
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