Pan-Fried Cod With Roasted Carrots

1. 1

   CARROTS

2. 2

   Rinse the carrots, scrub them clean and pat them dry.

3. 3

   Now cut the carrot greens to 1 inch above the top and then slice the carrots in half. If the carrots are tiny, leave them as they are.

4. 4

   Preheat the oven to 200 degrees Celsius and arrange the rack in the middle.

5. 5

   Next, line a roasting pan with aluminium foil, throw in the carrots, drizzle 2 tbsp of olive oil, sprinkle some sea salt and crushed black pepper, and toss it all to make sure the carrots are evenly coated.

6. 6

   Now roast for about 25-30 minutes until the carrots are caramelised around the edges.

7. 7

   FISH -

8. 8

   First, drizzle the fish with 1 tbsp of lime juice and 1/2 tsp of salt, and keep aside for 15 minutes.

9. 9

   In a small bowl, mix together the ginger and garlic paste, Kashmiri red chilli powder, cornflour, salt, brown sugar, 1/2 tbsp lime juice and the olive oil(2 tbsp). This is the marinade.

10. 10

    While the marinade is sitting, wash the fish and pat it dry with a kitchen towel to remove excess moisture.

11. 11

    Now mix the marinade with the fish and let it sit for 15-20 minutes.

12. 12

    Heat up a non-stick pan over medium heat. Pour some olive oil(2 tbsp) and place the marinaded fish in the pan; pan-fry over medium heat, 3-4 minutes each side, or based on your gut feeling.

13. 13

    Remove the fish from the pan and place it over the roasted carrots.

14. 14

    SERVE -

15. 15

    When you are done with the plating, sprinkle some sea salt and black pepper, and drizzle some more lime juice over it. Garnish with fresh coriander leaves, and I mean a good handful of coriander leaves.

* Per serving · 4 servings · Values may vary.