Fish with Chickpea-Herb Crust, Warm Roasted Carrot Cream, and Quick Pickled Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a sheet pan with the whole garlic clove, 2 tbsp / 30 ml olive oil, 1/2 tsp salt, and a pinch of pepper. Toss well and roast for 25 minutes, until the carrots are tender and lightly browned at the edges.

2. 2

   While the carrots roast, make the quick pickled cucumber. In a bowl, combine the cucumber, white wine vinegar, honey, 1 tbsp / 15 ml lemon juice, dill, 1/4 tsp salt, and a pinch of pepper. Toss and let sit for 15 to 20 minutes.

3. 3

   In another bowl, mix the chickpea flour, parsley, lemon zest, sweet paprika, 1/4 tsp salt, 1/4 tsp pepper, and 1 1/2 tbsp / 22 ml olive oil until the mixture looks moist and sandy.

4. 4

   Pat the fish fillets dry with paper towels. Season them with the remaining salt and pepper, then rub with 1/2 tbsp / 8 ml olive oil. Press the chickpea-herb mixture onto the top of each fillet to create a light crust.

5. 5

   Heat a large oven-safe skillet over medium-high heat with 1 tbsp / 15 ml olive oil. Place the fillets in the pan crust-side up and cook for 2 minutes on the bottom side to lightly brown them without moving.

6. 6

   Transfer the skillet to the oven at 220 °C / 425 °F and bake the fish for 8 to 10 minutes, until cooked through and it flakes easily in the center.

7. 7

   Add the roasted carrots and roasted garlic to a blender. Add the shallot, vegetable broth, yogurt, cumin, and 1 tbsp / 15 ml lemon juice, then blend until smooth. If you want it warmer, pour the cream into a saucepan and heat for 2 to 3 minutes over medium heat without boiling.

8. 8

   To serve, spoon the warm carrot cream onto plates, place a crusted fish fillet on top, and finish with the drained pickled cucumber. Serve immediately.