Preheat the oven to 400 degrees F.
In a large heavy-bottomed
saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a
deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a
cube of bread will brown in about 3 minutes.)
Season the
fish fillets with Essence. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and
sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and
roast for 6 to 8 minutes.
Season the sliced vegetables with
olive oil and Essence. Place the vegetables on the
grill and cook for 2 minutes on each side. Remove the vegetables from the grill and
dice.
In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the
onions and saute for 1 minute. Add the diced vegetables,
shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and
simmer for 1 minute. Stir in the olives,
tomatoes and
stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.
Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the
parsnips from the oil and
drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed
potatoes in the center of each plate.
Lay each fillet directly on top of the potatoes. Spoon the sauce over the fish.
Garnish each plate with some of the fried parsnips,
basil and
