Pan-Seared Fish with Roasted Root Vegetables & Beurre Blanc

A classic French bistro plate that's approachable at home — the crispy skin and silky sauce are the payoff for careful technique.

⏱ 35 min · medium · 🍽 serves 4

Ingredients

• 2 skin-on fish fillets (6 oz each — cod, halibut, or similar white fish)
• 6 oz waxy potatoes, cut into 1-inch pieces
• 4 oz carrots, cut into ½-inch pieces
• 4 oz parsnips or turnips, cut into ½-inch pieces
• 2 cups dark leafy greens (kale, chard, or spinach)
• 3 tablespoons olive oil
• 4 tablespoons cold butter, divided
• ½ cup white wine or white wine vinegar
• ¼ cup shallots, minced
• salt and pepper
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional, for sauce stability)

Steps

1. Toss potatoes, carrots, and parsnips with 2 tablespoons olive oil, salt, and pepper. Spread on a sheet pan and roast at 400F (fan) for 20–25 minutes, stirring halfway, until golden and tender.
2. While vegetables roast, make the beurre blanc: In a small saucepan over medium heat, combine white wine and minced shallots. Simmer until reduced to about 2 tablespoons (3–4 minutes). Lower heat to very low. Whisk in 3 tablespoons cold butter one piece at a time, whisking constantly until emulsified and creamy. Stir in lemon juice and mustard if using. Season with salt and pepper. Keep warm but not hot; set aside off the heat.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pat fish dry with paper towels, season both sides with salt and pepper. When oil shimmers, place fish skin-side down and don't move it for 4–5 minutes until skin is crispy and golden. Flip gently and cook 2–3 minutes more until just cooked through (the flesh should flake easily). Transfer to a plate.
4. In the same skillet, add a knob of remaining butter and the greens with a pinch of salt. Cook, stirring, for 2–3 minutes until wilted.
5. Divide roasted vegetables among two plates, top with greens, then the fish fillet skin-side up. Spoon beurre blanc around the plate.