By Freya Bellin
When a recipe transforms winter vegetables into something bright and summery, you know you’ve stumbled upon something special. That’s exactly how this dish is; it has a tropical element despite being composed almost entirely of root vegetables. The vegetable base for the fish is like a hash, especially if you use mostly potato. (I used a combination of sweet potato, carrot, parsnip, and turnip.) A food processor with a grating blade will be tremendously helpful, unless you have a particularly good hand grater (and a fearless disregard for your knuckles).
The seasoning for the dish is simple, which highlights the natural sweetness of the veggies. I used a mild curry powder, but a spicier one could work too. If you stay with the sweet and mild theme, I think there’s even room in this dish for some fruit, like raisins, apple, plantains, or mango. While the vegetable mixture makes a great side dish here, it could easily stand alone without the fish, garnished with red onion and parsley. It would also make a good potluck dish, as it isn’t temperature sensitive.
I chose striped bass for the fish, which held up really nicely to this method of cooking. You could also try halibut or mahi-mahi. If you don’t like the idea of breading or dredging fish, you’ll be happy to know that the fish ends up with just a light coating of the flour and cornmeal mixture. It makes a thin, perfectly crispy layer that is otherwise hard to get without frying in lots of oil. Texturally, the crispy fish makes a great contrast to the soft, grated vegetable hash. Sweet, crunchy, spicy, and quite light: an excellent combination. Recipe from The Food Matters Cookbook.