Fish Fillet with Silky Carrot Saffron Sauce, Toasted Cauliflower Barley, and Garlic Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the fish fillets dry with paper towels and season them with 3 g (1/2 tsp) salt, black pepper, and 15 ml (1 tbsp) olive oil.

2. 2

   In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add the carrots, shallot, and half of the chopped garlic. Cook for 4 to 5 minutes, stirring, until the shallot softens.

3. 3

   Add the saffron threads and vegetable broth. Bring to a gentle simmer, reduce the heat, and cook for 10 to 12 minutes, until the carrots are very tender. Stir in 15 ml (1 tbsp) lemon juice and blend until silky smooth. Return the sauce to the saucepan and keep it warm over very low heat.

4. 4

   While the sauce cooks, combine the cauliflower with the cooked pearled barley, sweet paprika, 15 ml (1 tbsp) olive oil, and 1 g (1/4 tsp) salt. Spread the mixture on a sheet pan and roast for 12 to 15 minutes at 220 °C / 425 °F, stirring halfway through, until lightly browned around the edges.

5. 5

   Heat a large oven-safe skillet over medium-high heat. Add the fish fillets and sear them for 2 minutes on the first side. Carefully turn them over, add the butter to the skillet, and baste the fish with the melted butter for 1 minute.

6. 6

   Transfer the skillet to the oven and cook the fish for 4 to 6 minutes at 220 °C / 425 °F, depending on thickness, until just opaque and easy to flake.

7. 7

   In another skillet, heat over medium any remaining oil within the total measured amount if needed, or use a small portion of the butter from the fish pan. Add the remaining garlic and cook for 30 seconds. Add the spinach, 2 g (1/4 tsp) salt, and the remaining lemon juice. Sauté for 1 to 2 minutes until the spinach is just wilted.

8. 8

   To serve, spoon the toasted cauliflower barley onto each plate, add a fish fillet on top or alongside, place the sautéed spinach, and finish with the carrot saffron sauce. Sprinkle fresh parsley over the top.