Winston's Catch Recipe

Roasted vegetables

Preheat oven to 425°F (220°C). Cut baby potatoes, carrots, zucchini, red bell pepper, and red onion into uniform pieces. Toss with 3 tablespoons olive oil, sea salt, black pepper, and fresh thyme. Spread on a large sheet pan and roast for 25–30 minutes, stirring once, until tender and caramelized.

Beurre blanc base

In a small saucepan over medium heat, combine finely minced shallots, minced garlic, dry white wine, and white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain.

Finish beurre blanc

Lower heat and whisk in lemon juice. Gradually add the cold butter, a few pieces at a time, whisking constantly to emulsify. Season with salt and keep warm off heat.

Cook the fish

Season fish fillets with salt and pepper. In a skillet over medium-high heat, add 1 tablespoon olive oil and sear fillets, presentation-side down, for 2–3 minutes until golden. Flip and cook 1–2 minutes more until just opaque.

Plate and garnish

Arrange roasted vegetables on plates. Spoon beurre blanc on the plates, place the fish fillets on top, and drizzle remaining beurre blanc around. Sprinkle chopped parsley and lemon zest over the fish and vegetables for brightness.