Grouper glazed with preserved lemon butter, creamy leek spinach rice, and cumin roasted carrots

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the carrots on a sheet pan and toss them with 1 tablespoon olive oil, the ground cumin, honey, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

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   2. While the carrots roast, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the leek and cook for 3 to 4 minutes until softened. Stir in 2 minced garlic cloves and cook 30 seconds more.

3. 3

   3. Add the rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the white wine and let it reduce for 1 to 2 minutes. Add the hot stock and 1/2 teaspoon salt. When it reaches a gentle boil, reduce the heat, cover, and cook for 15 minutes.

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   4. Uncover the rice, add the fresh spinach and 1 tablespoon butter. Stir gently, cover again, and let it rest off the heat for 5 minutes so the spinach wilts. Fluff the rice before serving.

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   5. Pat the grouper fillets very dry with paper towels. Season them on both sides with the remaining salt and remaining black pepper.

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   6. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the grouper fillets and cook for 3 to 4 minutes on the first side until golden. Turn and cook 2 to 3 minutes more, or until the fish is just cooked through and flakes easily.

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   7. Lower the heat to medium. Add the remaining 2 tablespoons butter, the remaining garlic clove, the chopped preserved lemon, fresh parsley, and lemon juice to the skillet. Spoon the foaming butter over the fillets for 30 to 60 seconds to glaze them without overcooking.

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   8. To serve, divide the creamy leek spinach rice among four plates. Set a grouper fillet on top, add the roasted carrots on the side, and finish with the preserved lemon butter from the pan.