Fish & Parsnips 2

Returning for more parsnips (well, actually just using the last few of the bag I bought recently) and also returning to fish, I went a slightly different approach this time.

Ingredients:
- olive oil
- 4 potatoes
- 2 parsnips
- salt & pepper
- 2 fillets of red snapper
- tarragon & dried cumin
- 3 scallions
- 10 brazil nuts
- vinegar
- 3 tbsp sour cream

The potatoes and parsnips were peeled and cut in rods approx. 1/2 cm (1/4") to the side, and roasted in a pan with salt and pepper and a little olive oil. Needed good stirring in the beginning, but later they could be covered, the heat reduced and they no longer needed stirring very often.

In a second pan, fillets of red snapped were fried with tarragon and ground cumin. When done the fillets were moved to a plate and covered with foil while finishing the dish: In the fish pan, coarsely chopped scallions and finely chopped brazil nuts were mixed and roasted, then added vinegar which was reduced almost to dryness before adding in sour cream and stirring to a sauce.

The fish was served with sauce on top and potato/parsnip fries on the side.