SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 30 min
2 filets of your favourite white fish
(we used tilapia)
2 large carrots
1 bunch of broccolini
2 cups baby kale, packed
2 tbsp butter
1 tbsp smoked paprika
1 tsp garlic powder
Preheat oven to 425F°.
Peel and roughly chop the carrots. Place the carrots into a pot and cover with water. Salt generously. Boil in the water for about 15-20 minutes, or until a knife can easily be inserted and removed from the carrots. Remove from heat, drain (reserve a few tablespoons of liquid) and set aside to cool
While the carrots are boiling, place the filets into a bowl or on a cutting board. Splash with olive oil generously, salt to taste and add smoked paprika and garlic powder. Toss the fish filets in seasoning until coated all around. Oil a sheet pan slightly. Place the seasoned filets into the middle and add broccolini around. Squeeze half of the lemon all around the fish and broccolini. Slice the remaining half and place on top of the fish. Transfer into the oven and roast until fish is cooked, about 15-17 min. Remove from the oven and set aside to rest.
Once the carrots are chilled, transfer to a food processor, salt to taste and add butter. Process until smooth.
Plate half of the carrot puree, add about one cup of baby kale, roasted filet and broccolini. Enjoy!
Savour this exquisite dish, relishing the harmonious combination of the smoky, paprika-infused fish, the creamy carrot puree, and the vibrant baby kale. Your palate will thank you for this culinary masterpiece!