| OWL Venice
With carrot mash and a parsley thyme sauce served with the beet mylkshake
Total Time: 30 minutes | Servings: 1 servings (plus additional sauce)
- 1 (6oz) fillet halibut
- 2 cups carrots
- 1 lemon
- 1 tbsp olive oil
- 1 tbsp ghee
- 2 tbsp cashew milk or water
- ¼ cup chopped parsley
- 1 tsp fresh thyme
- ¼ cup olive oil
- Salt + Pepper
- Preheat the oven to 425 F and line a roasting pan with parchment paper.
- Cut up the carrots into large pieces and add to the roasting pan. Drizzle with olive oil and season with salt and pepper. Roast these for ten minutes.
- Remove the roasting pan from the oven and make room for the halibut. Drizzle with additional olive oil and place lemon slices on top.
- Return to the oven and roast for 15 minutes.
- While the carrots and fish are roasting, make the parsley thyme sauce by chopping your herbs and adding to a bowl. Heat up the olive oil and pour over the fresh herbs.
- Once the carrots are roasted, add to a blender or food processor with the ghee, cashew milk and salt and pepper. Puree until smooth or desired consistency.
- Serve halibut on top of the carrot mash with fresh lemon and a drizzle of the parsley-thyme sauce.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.