I often find white fish a tad boring and unimaginative to cook with. I love pairing it with lemon and in fact most times I cook with fish I use lemon one way or another. What makes this dish a bit more exciting is the ingredients I'm serving with the fish. Remember that heirloom and kale salad I made some time ago? The carrots are so sweet and delicious glaced with caramelised balsamic and roasted, and the kale gets more flavour from sautéing it with shallots. So simple, but definitely makes this humble dish a bit more exciting!
Prep: 35 mins
Cook: 50 mins
Yields: 2 servings
1To prepare the carrots preheat oven to 180C. In a small bowl mix together the balsamic and the honey.
2Place the carrots in an oven dish and pour the balsamic mix on top. Roast for 30-40 minutes or until tender scooping the glace over the carrots every now and then.
3For the fish heat the olive oil in a frying pan, add the fish and fry on each side for a few minutes or until cooked through. Season with salt and pepper, lemon juice and lemon thyme and finish with a small splash of lemon extra-virgin olive oil.
4Sauté the kale with the shallots in a frying pan for a few minutes until soften. Serve with the fish and the carrots. Sprinkle with slivered almonds.
Credit to http://www.scandifoodie.blogspot.com.au/
Toasted Heirloom Carrots
small bunch of organic heirloom carrots
2 tbsp organic balsamic
1 tbsp organic raw manuka honey
450g white fleshed fish
1 tbsp organic extra virgin cold-pressed olive oil