Honey-roast carrot salad with paprika-spiced fish

Cooking Fish Honey-roast carrot salad with paprika-spiced fish

The sweet honey-roasted carrot pairs perfectly with the smoky Middle-Eastern flavours of this spiced fish recipe.

Lables: Low carb Low kilojoule Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat 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.
  2. Heat 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.
  3. Combine lemon juice, remaining honey, oil and paprika in a screw-top jar and shake until well combined. Taste and season.
  4. Place carrot, parsley, onion and feta in a bowl. Drizzle with dressing and gently toss. Serve salad with fish immediately.

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4 carrots, peeled, sliced diagonally
2 tbsp honey
1 tsp caraway seeds
2 tbsp olive oil
4 white fish fillets
1 tsp sweet paprika
1 tbsp lemon juice
1 bunch flat-leaf parsley, leaves picked
1/2 red onion, thinly sliced
100g feta, crumbled

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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