Sesame-Crusted White Fish with Roasted Carrot Purée and Warm Lime-Scallion Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots and 2 whole garlic cloves on a sheet pan and toss with 2 tablespoons (30 ml) olive oil, the honey, 1/2 teaspoon cumin, the sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

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

3. 3

   Meanwhile, pat the white fish fillets dry with paper towels. Rub them with 1 tablespoon (15 ml) olive oil and season with the zest of 1 lime, the remaining 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Press the white sesame seeds onto one side of each fillet to form a crust.

4. 4

   Transfer the roasted carrots and the 2 roasted garlic cloves to a blender or food processor. Add the vegetable broth and blend until smooth. If needed, loosen with a little more broth or 1 tablespoon hot water. Taste and adjust salt.

5. 5

   Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon (15 ml) olive oil and place the fillets sesame-side down. Cook for 2 to 3 minutes until the crust is golden.

6. 6

   Carefully flip the fillets and cook 3 to 4 minutes more, until the fish is just cooked through and flakes easily. If you prefer to finish it in the oven, transfer the oven-safe skillet to 190 °C / 375 °F for 2 minutes.

7. 7

   In a small saucepan or separate skillet, heat the remaining 1 tablespoon (15 ml) olive oil over medium-low heat. Add 1 minced garlic clove and cook for 30 seconds. Stir in the juice of the 2 limes and the scallions; cook 1 minute more without boiling hard so the flavor stays fresh.

8. 8

   Spoon the roasted carrot purée onto each plate, top with a sesame-crusted fish fillet, and finish with the warm lime, garlic, and scallion sauce. Add an extra twist of black pepper if desired.