|4||ounces slab bacon, cut into cubes (or thick sliced bacon)|
|¾||cup chicken stock|
|4||tablespoons butter, softened|
|Salt and pepper, to taste|
|1||tablespoon chopped parsley|
|2||tablespoons canola oil|
|12||ounces skinless, boneless haddock, cut into 2 pieces|
|Juice of ½ lemon|
2. Halve the parsnip lengthwise and slice thinly on the diagonal.
3. Bring a saucepan of water to a boil. Halve the Brussels sprouts, leaving root ends intact. Drop them into boiling water, and cook for 5 minutes or until tender. Transfer to ice water and set aside.
4. In another skillet, render the bacon. Remove it from the pan. Add the parsnips and cook for 8 minutes or until the slices are tender and browned. Add the Brussels sprouts, reserved bacon, and stock. Bring to boil.
5. Remove parsnip mixture from the heat. Add 2 tablespoons of the butter, salt, and pepper. Keep warm.
6. Sprinkle the fish with salt and pepper. In the cast iron skillet, heat the oil and cook the fish flesh side down for 3 minutes. Turn and cook 2 more minutes. Fish should barely flake.
7. Divide the fish and vegetables between two plates; keep warm.
8. In a small saucepan, heat the remaining 2 tablespoons butter until the foam subsides. Add salt, pepper, parsley, and lemon juice. Pour it over the fish and serve.
Adapted from Duckworth's Bistro