Sheet Pan Fish with Toasted Moroccan Carrots and Green Olives
The secret to a successful sheet pan meal is to layer the different ingredients at appropriate intervals, so that nothing gets overcooked or undercooked. Here, we give the carrots a 10-minute head start before adding the fish, and then toss on the olives to warm them just before the fish...
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1 cup whole grain farro
½ teaspoon minced garlic
½ teaspoon lemon zest
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon paprika
Pinch of cayenne pepper
3 tablespoons + 2 teaspoons olive oil, divided
½ cup pitted green olives
2 bunches of young carrots with tops, peeled and trimmed
1 pound fish (such as halibut, cod, or seabass)
1 teaspoon dried thyme
2 tablespoons grated Parmigiano-Reggiano cheese
Salt to taste
- Prepare farro according to package instructions. When finished cooking, keep off heat with the lid on.
- Meanwhile, preheat the oven to 425°F. Combine the garlic, lemon zest, cinnamon, cumin, paprika, cayenne, and 3 tablespoons of the olive oil to make a seasoning blend. Coat the olives with 1 tablespoon of this mixture. Set aside.
- Coat the carrots with the remaining seasoning blend. Arrange the carrots on a baking sheet and roast for 10 minutes. Remove carrots from oven, toss to flip them, and make room on the sheet pan for the fish. Place the fish on the sheetpan with the carrots skin side down rubbing each side with 1 teaspoon olive oil. Sprinkle top with thyme and cheese, then return to the oven for 8-10 minutes, until fish is nearly done.
- During the last two minutes of roasting, add the olives. The dish is done when the fish flakes easily with a fork (about 10-12 minutes total). Taste and adjust seasoning, adding salt if needed. Serve with farro.
An Oldways recipe, courtesy of Kelly Toups, adapted from FoodMatch
Nutrition
Calories: 480Total Fat: 18g
Saturated Fat: 2.5g
Sodium: 590mg
Carbohydrate: 54g
Fiber: 11g
Total Sugar: 11g (Added Sugar: 0g)
Protein: 33g
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