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

Orange Compound Butter
– 6 Tbsp. butter, softened
– Zest of one orange
– 1 tsp. crushed rosemary
– Pinch kosher salt

1. Preheat the oven to 375 degrees. Make the compound butter by whisking the butter with the orange zest, rosemary, and a pinch of salt. Set aside.

2. In a medium bowl, toss the carrots with the maple syrup. Once the carrots are coated, spread an even layer in the bottom of an oven-proof dish. Lay the fillets on top of the grated carrots and top each one with a smear of compound butter.

3. Place the dish in the oven and bake. Overall cook time will depend on thickness of fillets, but start checking after 20 minutes to see if fish flakes easily, signifying it is done.