Tile fish with fall vegetable soup

Several years ago Philadelphia was voted America's fattest city by Men's Health magazine. Many local chefs were asked to come up with healthy, yet delicious recipes that could perhaps shake the image of us being a bunch of porkers. Local chef Mark Plescha (he looked eleven in his snap shot by the way), came up with this tasty recipe for tile fish which sits on a bed of fall vegetable soup. I expected ordinary, yet was pleasantly surprised how tasty this dish was.

• 4 fillets 5 to 6 oz tile fish ( Couldn't file tile, so I use Chilean sea bass, any thick white fish will do)
• 1 cup of diced carrots
• 3 cups diced squash
• 5 medium diced shallots
• 3 cloves of garlic crushed
• olive oil
• Salt and Pepper
• 1/2 cup white wine
• 4 cups of chicken stock
• 1 ts thyme
• 4 ts butter (amazing that he won even sneaking the butter in).

Season fish with salt and pepper. Pre heat oven to 350. Heat about 2 tablespoons of olive oil in saute pan.Add shallots. carrots, cook till soft. Add squash and garlic, cook another 5 minutes.Pour in wine and bring to a simmer. While stirring add chicken broth and chopped thyme. Cook until reduced about 1/2 and veggies are tender. While veggies are simmering, heat over proof saute pan over high heat. Add about 2 tablespoons of olive oil, when hot, place fish in pan flesh side down. Sear about 2 minutes till lightly brown. Flip over fish, add butter. Place pan in oven about 5 minutes, basting with juices from pan.

Using a slotted spoon drain veggies from broth, placing in 4 bowls. Plop a lightly browned fish fillet on top, drizzle some broth over fish and vegetables, garnish with thyme.