Spice-crusted flathead with roast carrot salad

Create a new family favourite with this spice-crusted fish served with hummus, roast carrot salad and fresh lemon wedges.

The ingredient of Spice-crusted flathead with roast carrot salad

1. 2 bunches Dutch carrots, ends trimmed
2. 2 teaspoons honey
3. 1 tablespoon olive oil
4. 250g frozen broad beans
5. 600g flathead fillets
6. 1 teaspoon ground turmeric
7. 1 teaspoon ground paprika
8. 1 teaspoon ground cumin
9. 1 teaspoon sesame seeds
10. 1/2 teaspoon ground cinnamon
11. 200g hummus dip
12. 1/2 cup mint leaves
13. 1/2 cup coriander leaves

The instruction how to make Spice-crusted flathead with roast carrot salad

1. Preheat oven to 200C. Line a baking tray with baking paper. Arrange the carrots in a single layer over the prepared tray. Drizzle with honey and 1 teaspoon of oil. Season. Roast, turning occasionally, for 15 mins or until tender. Set aside to cool slightly.
2. Meanwhile, cook the broad beans in a large saucepan of boiling water for 2 mins. Refresh under cold water. Drain well. Peel.
3. Combine the fish, turmeric, paprika, cumin, sesame seeds, cinnamon and 2 tsp of remaining oil in a large bowl. Season. Toss to evenly coat.
4. Heat a large non-stick frying pan over high heat. Cook the fish for 2 mins each side or until golden brown and cooked through.
5. Spread the hummus over serving plates. Top with the fish, carrots, broad beans, mint and coriander. Drizzle with remaining oil.

Nutritions of Spice-crusted flathead with roast carrot salad

calories: 406.539 calories
calories: 18 grams fat
calories: 3 grams saturated fat
calories: 15 grams carbohydrates
calories: 8 grams sugar
calories:
calories:
calories:
calories: 472 milligrams sodium
calories: https://schema.org
calories: NutritionInformation