CARROT FISH RECIPES

Name: Fish Baked in Foil With Leeks and Carrots
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 , 4 serving(s)
Ingredients: 4 tablespoons unsalted butter, softened; 1 1/4 teaspoons fresh lemon zest, lemon cut into wedges; 2 medium garlic cloves, minced; 1 teaspoon fresh thyme leave, minced; table salt; ground black pepper; 2 tablespoons fresh parsley leaves, minced; 2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups); 2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups); 4 tablespoons vermouth or 4 tablespoons dry white wine; 4 cod fish fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

FISH BAKED IN FOIL WITH LEEKS AND CARROTS RECIPE - FOOD.COM

Fish Baked in Foil With Leeks and Carrots Recipe - Food.com image

This is a recipe from Cooks Illustrated (I highly recommend the magazine). We used red snapper but the recipe calls for cod, haddock, halibut or sea bass as other options as long as the fillets are 1 to 1 1/4 inches thick.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, softened
1 1/4 teaspoons fresh lemon zest, lemon cut into wedges
2 medium garlic cloves, minced
1 teaspoon fresh thyme leave, minced
table salt
ground black pepper
2 tablespoons fresh parsley leaves, minced
2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups)
2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 tablespoons vermouth or 4 tablespoons dry white wine
4 cod fish fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

Steps:

Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
Adjust oven rack to lower-middle position and heat oven to 450°Fs. Cut eight 12 inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 T vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Served immediately, passing lemon wedges separately.

Nutrition Facts : Calories 334.3, FatContent 13.3, SaturatedFatContent 7.6, CholesterolContent 129.9, SodiumContent 157.6, CarbohydrateContent 10, FiberContent 1.8, SugarContent 3.2, ProteinContent 42.4

PAN-FRIED FISH, SPICY CARROTS & PRESERVED LEMON RECIPE ...

Pan-fried fish, spicy carrots & preserved lemon recipe ... image

This colourful, healthy fish recipe uses big-flavoured ingredients, such as chilli and preserved lemon, to turn a weeknight meal up a notch.

Provided by delicious. magazine

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

800g carrots
Finely chopped skin of 1 preserved lemon (see tip)
Zest and juice of 1 small lemon
½ tsp chilli flakes
2 tbsp extra-virgin olive oil
Handful of basil leaves
4 sea bass fillets (or other sustainable white fish)
Flour to dust
Knob of butter
1 tbsp olive oil
Wilted rainbow chard to serve

Steps:

Heat the oven to 200°C/fan180°C/gas 6. Chop the carrots into 1.5cm rounds, on an angle. Boil for 5 minutes, drain, then put in a baking dish lined with baking paper.
Add the preserved lemon skin, lemon zest and juice, chilli flakes, salt, pepper and olive oil. Toss, then bake for 40 minutes or until the carrots are cooked. Stir in the basil leaves.
Five minutes before the carrots are ready, lightly dust sea bass in plain flour seasoned with salt and pepper. Melt a knob of butter and 1 tbsp olive oil in a pan on a high heat. Cook the fish for 2-3 minutes on each side until cooked. Serve the carrots with the fish and wilted rainbow chard.

Nutrition Facts : Calories 351kcals, FatContent 16.9g (4g saturated), ProteinContent 30.9g, CarbohydrateContent 19.2g (14.5g sugars), FiberContent 6.7g

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