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1
CARROTS
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2
Rinse the carrots, scrub them clean and pat them dry.
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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.
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4
Preheat the oven to 200 degrees Celsius and arrange the rack in the middle.
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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.
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6
Now roast for about 25-30 minutes until the carrots are caramelised around the edges.
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7
FISH -
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8
First, drizzle the fish with 1 tbsp of lime juice and 1/2 tsp of salt, and keep aside for 15 minutes.
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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.
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10
While the marinade is sitting, wash the fish and pat it dry with a kitchen towel to remove excess moisture.
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11
Now mix the marinade with the fish and let it sit for 15-20 minutes.
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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.
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13
Remove the fish from the pan and place it over the roasted carrots.
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14
SERVE -
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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.
