- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
The sweet honey-roasted carrot pairs perfectly with the smoky Middle-Eastern flavours of this spiced fish recipe.
Ingredients
- 4 carrots, peeled, sliced diagonally
- 2 tablespoons honey
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
- 4 (about 130g each) white fish fillets (see note)
- 1 teaspoon sweet paprika
- 1 tablespoon lemon juice
- 1 bunch flat-leaf parsley, leaves picked
- 1/2 red onion, thinly sliced
- 100g feta, crumbled
Method
- Step 1Preheat oven to 180°C. Line an oven tray with baking paper. Place carrot on tray and drizzle with half the honey. Sprinkle with caraway and season with salt and pepper. Bake, turning occasionally, for 15 minutes until tender and golden. Remove from oven and set aside for 5 minutes.
- Step 2Heat 1 teaspoon of oil in a frying pan over high heat. Sprinkle fish with half the paprika. Season with salt and pepper. Cook for 1-2 minutes each side or until golden and cooked through.
- Step 3Combine lemon juice, remaining honey, oil and paprika in a screw-top jar and shake until well combined. Taste and season.
- Step 4Place carrot, parsley, onion and feta in a bowl. Drizzle with dressing and gently toss. Serve salad with fish immediately.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1376 kj
Energy
17g
Fat Total
6g
Saturated Fat
3g
Fibre
26g
Protein
87mg
Cholesterol
397.38mg
Sodium
16g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Delicate white fish is ideal for panfrying. Try bream, whiting or perch.
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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