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
. 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
Combine all ingredients thoroughly.
Yield: 2/3 cup