Morrocan-Spiced Fish with Roasted Carrot-Olive Salad
- Yield: 4 servings
- Prep: 10-15
- Cook: 20 mins
- 1teaspoon Paprika
- 1/2teaspoon Cumin
- 1/2teaspoon Kosher salt
- 1/4teaspoon Ground cinnamon
- 1/4teaspoon Ground ginger
- 1/4teaspoon Ground black pepper
- Minced fresh parsley, divided
- 3tablespoons Lemon juice
- Olive oil, divided
- 1clove Garlic, minced
- 1 1/2pounds Firm-fleshed fish fillets, such as halibut, cod or salmon, cut into 4 portions
- 6medium Carrots, peeled and medium-diced
- 6ounces Can pitted California black olives, quartered
Preheat oven to 400 degrees.
Whisk together paprika, cumin, salt, cinnamon, ginger, black pepper, 2 tablespoons parsley, lemon juice, 3 tablespoons olive oil and garlic.
Arrange fish portions in a non-reactive pan and pour about half of the marinade over the top. Turn to coat fish, then set aside at room temperature for about 10 minutes.
Toss carrots with remaining marinade and arrange on half of a large rimmed baking sheet. Roast in the preheated oven for 10 minutes.
After 10 minutes, remove baking sheet from oven and turn the carrots. Remove fish portions from marinade and arrange, skin side down, on the second half of the hot baking sheet, leaving about 2 inches around each portion. Return to the oven and roast 8-10 minutes, until fish is just opaque in the center and carrots are tender and browned in spots.
Arrange fish on individual plates. Toss carrots with the remaining 2 tablespoons parsley, the olives, and the remaining 1 tablespoon olive oil. Top the fish with the carrot-olive salad, and serve immediately.