Seared Haddock with Caramelized Parsnips, Bacon, and Brussels Sprouts

I know, I know. You're wondering if I find any recipes on my own. I swear I do! Just not this one. 

My mom, again. 

Serves 2

Ingredients:

-1 medium parsnip

-12 brussels sprouts (my mom substituted cabbage and said it was really good)

-4 oz. slab bacon, cut into cubes (or thick sliced bacon)

-3/4 cup chicken stock

-4 Tbsp. butter, softened

-salt and pepper to taste

-1 Tbsp. chopped parsley

-2 Tbsp. canola oil

-12 oz. skinless, boneless haddock, cut into 2 pieces

-juice of 1/2 lemon

1. Set a cast iron skillet over low heat to begin warming.

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 the root ends intact. Drop them into the 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 a boil.

5. Remove parsnip mixture from the heat. Add 2 Tbsp. 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 Tbsp. butter until the foam subsides. Add salt, pepper, parsley, and lemon juice. Pour it over the fish and serve.

Adapted from Duckworth's Bistro