December 12, 2010

Lemony fish with sauteed kale and roasted heirloom carrots

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!

Lemony fish with sauteed kale and roasted heirloom carrots

Roasted Heirloom Carrots

small bunch of heirloom carrots
2 tbsp caramelised balsamic
1 tbsp manuka honey blend

Lemony Fish

450g white fleshed fish
1 tbsp olive oil
freshly ground black pepper
few sprigs of lemon thyme
1/4 lemon, juiced
1 tbsp lemon extra-virgin olive oil

Sautéed Kale

1 tbsp olive oil
bunch of kale, ribs and stems removed
2 shallots, finely chopped
freshly ground black pepper

slivered almonds, toasted, to serve

To prepare the carrots preheat oven to 180C. In a small bowl mix together the balsamic and the honey. Place 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.

For 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.

Sauté 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.