Roasted carrots have become one of my signature ingredients. Caramelized on their exteriors, they add sweet earthy flavor to endless dishes. My grandchildren are fans and often request a plate full of roasted carrots to nibble.

I was delighted to see that cookbook author Bart Van Olphen paired them with a beautifully grilled turbot fillet in his new book, “Veggies and Fish” (The Experiment, $24.95).

Turbot, a mild white fish, partners deliciously with the roasted roots. I substitute halibut, a choice that is less expensive and easier to find. It is delicious, especially after topping the dish with gremolata, a mix of garlic, parsley, fresh lemon juice, and extra-virgin olive oil.

Roasted Carrots and Turbot (or Halibut)

Yield: 2 servings

INGREDIENTS

10 carrots, a mix of colors if possible, peeled, large ones halved lengthwise

2 fresh rosemary sprigs

1 fresh thyme sprig

Extra-virgin olive oil

Salt and freshly ground black pepper to taste

1 tablespoon balsamic vinegar

Gremolata: 1 large garlic clove (peeled, coarsely chopped), leaves of 1/2 bunch flat-leaf parsley, juice of 1/2 lemon, and 3 tablespoons extra-virgin olive oil

7 ounces skinless turbot or halibut, extra-virgin olive oil for brushing

PROCEDURE

1. Preheat oven to 400 degrees. Place carrots, rosemary, and thyme in a baking dish. Drizzle with 3 tablespoons oil and toss. Season with salt and pepper. Bake 20 to 30 minutes, turning halfway through (remove from oven when carrots are fork tender, easily pierced with the tip of a sharp knife). Mix in balsamic vinegar. Set aside to keep warm.

2. Meanwhile, prepare gremolata. (The author uses a mortar and pestle, but if you prefer, make it in a food processor.) If using a mortar, crush the garlic with about 1/2 teaspoon salt. Add parsley and continue grinding until mixture is fairly smooth. Stir in lemon juice and oil. Season with pepper.

3. Place a grill pan over high heat (a grill pan is a skillet with raised ridges across its cooking surface). Brush the fish with oil and season with salt. Grill fish for 3 to 5 minutes on one side, until crispy on the outside and tender on the inside. Remove from pan and cover with aluminum foil and allow to sit for 4 to 5 minutes, until fish is cooked through. To plate, divide carrots between two plates. Top with fish (crispy side up) and serve gremolata on the side.

Source: Adapted from “Veggies and Fish” by Bart Van Olphen (The Experiment, $24.95).

Cooking question? Contact Cathy Thomas at [email protected]

Related Articles