Roast citrus fish with orange glazed carrots
To make the glaze
Ingredients
1/3 c Krush Carrot and orange
2 T butter
2 T brown sugar/honey
2 T soy sauce
squeeze of fresh lemon
Heat the Krush juice in a saucepan and add in the butter, sugar and soy sauce. Allow to heat up until the consistency is slightly thick. Season with salt and pepper and a squeeze of fresh lemon.
For the fish and carrots
2-3 fillets fish of any sustainable fish
350g baby carrots (or large carrots, cut in half), peeled
Few springs thyme
Slices of fresh orange and lemon
To a greased baking tray lined with baking paper, add the cooked carrots. Drizzle over some of the glaze and toss to mix well.
Place the fish fillets in between the carrots, glaze with the sauce and top with slices of orange and lemon.
Instead of roasting, you can also pan fry the fish and carrots separately until the fish is cooked through and the carrots are golden brown and glazed.
To roast:
Place into a preheat oven to bake for 15-20 minutes, until the fish is cooked through. Serve warm with greens like peas or green beans.
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