Serves 4 with leftovers
|1||large sweet potato or 1 large russet potato|
|⅓||cup olive oil|
|Salt, to taste|
1. Set the oven at 375 degrees. Line 3 baking sheets with parchment paper.
2. With a sharp knife or a mandoline, cut the beets, parsnips, and potatoes into 1/16-inch slices. Spread beets on 1 baking sheet in a single layer, parsnips on another, potatoes on a third. Brush both sides of vegetables with olive oil.
3. Bake for 15 to 22 minutes, or until crisp. Check after 10 minutes, and then at 5-minute intervals. Baking time will depend on the thickness and type of vegetable. Sprinkle with salt and transfer to a wire rack. Reheat for about 1 minute after the fish is cooked.
|3||cups panko or other plain dry breadcrumbs|
|3||tablespoons olive oil|
|3||eggs, well beaten|
|Salt and pepper, to taste|
|2½||pounds skinless, boneless firm-fleshed white fish, such as hake or pollock, cut into 8 pieces|
|¼||cup chopped fresh parsley|
|1||lemon, cut into quarters (for garnish)|
1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.
2. In the center of the baking sheet, mound the panko or crumbs. Sprinkle the oil and salt on top. With your hands, rub the oil into the crumbs. Spread over the baking sheet. Bake for 15 minutes, stirring halfway through, until deep golden brown. Cool completely.
3. Turn the oven temperature up to 425 degrees.
4. On a dinner plate, spread the flour. In a shallow bowl, place the beaten eggs next to it. On a dinner plate, place the crumbs.
5. Season the fish with salt and pepper. Dip each fish piece into the flour, shaking off the excess. Dip into the egg, letting the excess drip into the bowl. Coat both sides with crumbs. Transfer to the baking sheet.
6. Bake for 10 to 12 minutes, or until the thickest part of the fish is opaque (insert the tip of a knife to peek). If the fish is very thick, you may need a few more minutes. Set aside 4 pieces of fish for the tacos.
7. Sprinkle the remaining fish with parsley and serve with lemon and vegetable chips.
Sally Pasley Vargas