Baked Fish with Pistachio-Cilantro Crust, Warm Roasted Carrot-Lime Sauce, and Creamy Coconut Rice

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper. Place the carrots and half of the shallot on the sheet, then toss with 1 tablespoon olive oil, the paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Roast the carrots and shallot for 25 minutes at 220°C / 425°F, or until the carrots are tender with browned edges.

3. 3

   While the carrots roast, rinse the jasmine rice until the water runs almost clear. In a medium saucepan, heat 1/2 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the remaining shallot and 1 minced garlic clove; cook for 2 minutes until fragrant.

4. 4

   Add the jasmine rice to the saucepan and stir for 1 minute. Pour in the coconut milk, water, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a gentle boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

5. 5

   For the crust, combine the pistachios, cilantro, gluten-free breadcrumbs, zest of 1 lime, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 tablespoon olive oil in a bowl.

6. 6

   Pat the fish fillets dry with paper towels. Season them with 1/2 teaspoon salt and a little black pepper. Place them on another baking sheet or in a lightly greased baking dish. Press the pistachio-cilantro mixture onto the top of each fillet.

7. 7

   Bake the fish at 220°C / 425°F for 10 minutes, or until opaque and flaking easily in the center. For extra color on the crust, switch to broil and cook for 1 to 2 minutes, watching closely.

8. 8

   Transfer the roasted carrots, roasted shallot, 2 garlic cloves, vegetable broth, juice of 1 lime, honey, and 1/2 tablespoon butter to a blender. Blend until smooth. If the sauce is too thick, add 1 to 2 tablespoons water. Taste and adjust with salt and black pepper as needed.

9. 9

   Warm the carrot sauce in a small saucepan over low heat for 2 to 3 minutes without letting it boil vigorously. Fluff the coconut rice with a fork and add a few drops of juice from the remaining lime for brightness.

10. 10

    To serve, spoon creamy coconut rice onto each plate, set a crusted fish fillet on top, and finish with the warm carrot sauce around or underneath. If desired, grate a little more lime over the top before serving.