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Spice-crusted flathead with roast carrot salad
Spice-crusted flathead with roast carrot salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spice-crusted fish with hummus, roast carrot salad, and zesty lemon wedges - a new family favorite!
Ingredients:
  • 2 bunches Dutch carrots, ends trimmed
  • 14.40 gm honey
  • 250g frozen broad beans
  • 600g flathead fillets
  • 1 tsp ground turmeric
  • 2.50 gm ground paprika
  • 2.50 gm ground cumin
  • 3.00 gm sesame seeds
  • 1.25 gm ground cinnamon
  • 200g hummus dip
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
Instructions:
  • 1. Preheat your oven to 200C and line a baking tray with parchment paper. 2. Arrange the carrots in a single layer on the tray. Drizzle with honey and 1 teaspoon of oil. Season with salt and pepper. 3. Roast the carrots for 15 minutes, turning them occasionally, until tender. 4. Allow the carrots to cool slightly before serving.
  • Boil broad beans in a large saucepan for 2 mins, then cool them quickly under cold water, drain, and peel.
  • In a large bowl, mix together the fish, turmeric, paprika, cumin, sesame seeds, cinnamon, and 2 tsp of oil. Season with salt and pepper, then toss to coat everything evenly.
  • Preheat a large non-stick frying pan over high heat. Sear the fish for 2 minutes on each side until it turns a beautiful golden brown and is fully cooked.
  • Evenly spread the creamy hummus on serving plates. Layer on the fish, carrots, broad beans, fresh mint, and fragrant coriander. Finish with a drizzle of the remaining oil.

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