We Cook! Mill’s Tavern Market Fish with Lemon Herb Butter, Root Veggies, Purple Beet Purée

Market Fish with Lemon Herb Butter, Poached Root Vegetables, and Purple Beet Purée (Serves 4):
This Mill’s Tavern dish features tender market fish topped with zesty lemon herb butter, paired with vibrant poached root vegetables and a creamy purple beet purée!
 
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
 
INGREDIENTS:
For the Market Fish:
4 fillets (6 oz each) of whitefish (e.g., cod, halibut, or sea bass)
Salt and pepper, to taste
2 tbsp olive oil
1 tbsp unsalted butter

For the Lemon Herb Butter:
1/2 cup unsalted butter, softened
Zest of 1 lemon
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tsp fresh thyme, chopped
Pinch of salt

For the Poached Root Vegetables:
2 medium carrots, peeled and cut into batons (sticks)
2 parsnips, peeled and cut into batons (sticks)
4 small turnips, quartered
1 cup vegetable stock
2 tbsp unsalted butter
1 sprig fresh thyme
1 bay leaf
Salt, to taste
 
For the Purple Beet Purée:
3 medium purple beets, roasted and peeled
1/2 cup heavy cream
1 tbsp unsalted butter
1 tsp honey
Salt, to taste
Optional Garnishes:
Fresh herbs (parsley or dill), chopped

 INSTRUCTIONS:
Prepare the Lemon Herb Butter:
In a small bowl, mix softened butter with lemon zest, lemon juice, parsley, dill, thyme, and pinch of salt.
Shape into a log using plastic wrap and refrigerate until firm.

Make the Purple Beet Purée:
Blend the roasted beets with heavy cream, butter, and honey until smooth.
Adjust seasoning with salt. If purée is too thick, add a splash of cream or water to achieve a smooth consistency.
Keep warm over low heat.

Poach the Root Vegetables:
In a wide skillet, bring vegetable stock, butter, thyme sprig, bay leaf, and pinch of salt to gentle simmer.
Add carrots, parsnips, and turnips. Simmer until tender, about 10–12 minutes.
Remove thyme and bay leaf. Keep vegetables warm.

Make the Market Fish:
Pat the fish fillets dry and season with salt and pepper.
Heat olive oil in skillet. Medium-high heat. Add fish. Sear 2–3 minutes on one side until golden brown.
Flip the fish, add butter, and baste with melted butter for another 2–3 minutes until cooked through.

Assemble the Dish:
Spoon beet purée onto each plate and spread artfully with the back of a spoon.
Arrange poached root vegetables alongside the purée.
Place fish on top of the vegetables and finish with a pat of lemon herb butter.
Garnish with fresh herbs if desired.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.