Seared Fish with Roasted Carrot Ginger Sauce, Herbed Cauliflower Couscous, and Garlic Zucchini

Instructions

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, half of the ginger, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a little black pepper. Roast for 20 to 22 minutes, until tender and lightly caramelized at the edges.

2. 2

   While the carrots roast, pulse or grate the cauliflower until it resembles couscous. Set aside. Season the fish with sweet paprika, the remaining cumin, 1/2 teaspoon salt, black pepper, and the zest of half the lemon.

3. 3

   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add half of the shallot and half of the garlic. Cook for 2 minutes until softened. Stir in the riced cauliflower and cook for 4 to 5 minutes, stirring, until tender but still fluffy. Add half of the parsley, the mint, 1 tablespoon lemon juice, and a pinch of salt and pepper. Keep warm.

4. 4

   In another skillet, heat 1 tablespoon olive oil over medium-high heat. Add the zucchini, the remaining garlic, the red pepper flakes if using, and a pinch of salt. Sauté for 4 to 5 minutes until lightly browned but still firm. Set aside.

5. 5

   Transfer the roasted carrots to a blender with the stock, the remaining shallot, the remaining ginger, 1 tablespoon butter, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Blend until very smooth. Taste and adjust with salt and pepper. If you want a looser sauce, add 1 to 2 extra tablespoons of water.

6. 6

   Pat the fish fillets dry. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sear the fish for 3 to 4 minutes on the first side and 2 to 4 minutes on the second side, depending on thickness, until just cooked through and flaking easily.

7. 7

   To serve, spoon the carrot sauce onto each plate. Add a portion of cauliflower couscous and place the fish fillet on top. Serve with the sautéed zucchini and finish with the remaining parsley and a touch of black pepper.