Ingredients (serves 4):
- 4 carrots, peeled, sliced diagonally
- 2 tbs honey
- 1 tsp caraway seeds (Meridian Fennel or Persian Cumin)
- 2 tbs olive oil
- 4 (about 130g each) white fish fillets (Hake)
- 1 tsp sweet paprika
- 1 tbs lemon juice
- 1 bunch flat-leaf parsley, leaves picked
- ½ red onion, thinly sliced
- 100g feta, crumbled
Method:
- Preheat oven to 180°C.
- Line an oven tray with baking paper. Place carrot on tray and drizzle with half the honey.
- Sprinkle with caraway and season with salt and pepper. Bake, turning occasionally, for 15 minutes until tender and golden.
- Remove from oven and set aside for 5 minutes.
- Heat 1 teaspoon of oil in a frying pan over high heat. Sprinkle fish with half the paprika. Season with salt and pepper. Cook for 1-2 minutes each side or until golden and cooked through.
- Combine lemon juice, remaining honey, oil and paprika in a screw-top jar and shake until well combined. Taste and season.
- Place carrot, parsley, onion and feta in a bowl. Drizzle with dressing and gently toss.
- Serve salad with fish immediately.