The presentation for this dish was inspired by Texas chef Jesse Griffiths, who features a similar recipe for Baked Flounder with Parsnips and Carrots in his great cookbook, "Afield." I love how the contrast of the white fish looks atop the bright orange of the carrots, but the dish is more than just looks. It tastes delicious as well, with the maple glaze on the carrots playing well with orange compound butter. You can use just about any firm, white-fleshed fish here such walleye and catfish that are starting off the spring bite this year. I have to admit, this dish in the photo was baked with hake I bought at the store, but hopefully I'll have some fresh fish soon.
Baked Fish with Maple Carrots**
- 2 to 4 fillets of firm, white-fleshed fish
- 4 carrots, peeled and shredded
- 2 Tbsp. maple syrup