PREPARATION:

1. Peel baby turnips, baby carrots and parsnips. Cut turnips and carrots in half and cut the parsnips into ½-inch pieces. Remove the tops of the fennel bulb and discard. Slice bulb into ½-inch pieces. Halve the baby sweet potatoes, or cut the medium sweet potato into 8 pieces.
2. In a small Dutch oven, melt butter and olive oil over medium low heat. Add the turnips, carrots, parsnips, fennel, sweet potatoes, garlic cloves, bay leaf and thyme. Cook for 2 to 3 minutes then add the white wine, cover and cook over low heat for another 3 minutes. Add the turnip tops, cover, and cook the vegetables in the oven until crisp-tender, 10 to 12 minutes.
3. Season rockfish with ½ teaspoon salt and ¼ teaspoon pepper. Remove the lid from the dutch oven and lay fish on top of vegetables. Cover and continue cooking for an additional 4 to 5 minutes until fish is opaque and cooked through.

To Serve:

1. Evenly distribute the vegetables between four warmed plates and top with the steamed rockfish. Serve immediately.

2. Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the One Fish, Two Fish, Rockfish, Blue Fish episode of Emeril Green.