Baked sole with parsnips & carrots

Sole fillets	1 pound
Salt, kosher
Carrots	4 medium
Parsnips	4 medium
Oil, olive	2 tablespoons
Butter, softened	6 tablespoons
Thyme leaves, fresh	2 teaspoons + 4 sprigs
Lemon, zest	1 small

1. Preheat the oven to 375°F. 
2. Season the fillets with salt; set aside. 
3. Grate the carrots and parsnips into a bowl, and then toss well with olive oil and a pinch of salt. 
4. In another small bowl, combine the butter, 2-teaspoons thyme leaves, and lemon zest; set aside. 
5. In a gratin dish or baking sheet, arrange the carrot-parsnip mixture in four equal mounds the size of the fillets. 
6. Lay the fillets on top and spread the seasoned butter over each one. 
7. Top each fillet with a thyme sprig. 
8. Bake for 20 to 25 minutes, or until the fish easily flakes and is cooked through. 

Recipe adapted from Afield by Jesse Griffiths