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Place on a baking sheet (either a non-stick or lined with parchment paper), and roast in the oven at 350 degrees for approximately 15 minutes canadian tire mastercard, or until tomatoes are soft and cooked through. Pull from oven an are ready to serve. Set aside as you continue. First, pour the oil in a small saute pan on a medium heat and bring the oil up to heat. This will take only a few minutes if using a small batch. Then peel the skin off the parsnip with a potato peeler (like you would a carrot). Discard the outer layer. Next, continue to peel the parsnip until you reach the core of the parsnip. Discard the core and place the peelings in a bowl. Begin to test the oil by placing a piece of parsnip into the oil iphone 8 pictures, if the oil bubbles up, it is hot enough and ready for frying. If not, let the oil heat up a few minutes longer. Be sure to have a paper towel ready for draining the oil, and make sure to have some tongs ready as well. Once the oil has been tested and is ready to fry, place about half the parsnips gently in the oil and begin to stir them around in the oil with your tongs. After about 60- 75 seconds, once the parsnips have turned golden brown, quickly remove them from the oil and place on the paper towel to drain. Sprinkle with a touch of salt, and begin the next batch of parsnips. Let them sit until ready to serve. Always be careful with hot oil, and make sure to let the hot oil sit before discarding. This oil can be strained and reused if desired. This is a good time to begin to pan sear the fish. Place a another saute pan over medium heat with about a tablespoon of oil. Let it get hot about 1 minute. Sprinkle the fish with about a teaspoon of sea salt and pepper on both sides and place the fish faced down in the hot saute pan. Do not move or shake the pan, but let the fish sit in the oil and begin to caramelize over a medium heat. This should take only about 4-5 minutes. Once the fish is easily removeable from the pan, lift the fish up to make sure the fish has a nice brown color, and flip the fish to let sit on the other side to finish cooking. Make sure the heat is not too high or fish will burn. Let the fish cook another 4-5 minutes depending on the thickness of the fish and finish with a touch of butter in the pan. Remove the fish and it's ready to serve. back to the risotto. Place a large spoonful of risotto on the center of the plate. Next add your tomatoes on top of the risotto. Place the fish in the center of the risotto and finally, top with a handful of crispy parsnips. Drizzle the plate with the buttery liquid from the pan the fish was cooked in, serve and enjoy!
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