Baked Tilapia with Candied Carrots and Olive Carrot Green Gremolata
This mix of flavors will elevate any fish to the next level! Sweet carrots dance well against the salty capers for a perfect combination!
A different kind of sweet tooth. A surprising aspect of this dish is, despite all of the flavors, I did not use any sugar! These carrots and onions naturally have a very sweet side, and given enough love and butter, they come out to party! While there are a few separate steps to this meal, as you can see from the instructions, many are done simultaneously and easily, so giving extra attention to these carrots becomes a natural focus. Against the salty, spicy gremolata, this sweet bite is a welcomed addition!
Show off that green thumb! Carrot greens are a very underrated kitchen staple item. While on their own they don’t show off huge flavor, they are a great addition to most things I would generally use parsley for, and are fabulous to absorb the supporting ingredients. For that reason, in this gremolata, I went heavy on strong flavors (capers, olives, garlic, red pepper) knowing that the carrot greens would help dilute and take on those tones, creating a really nice condiment. Perfect to make ahead of time, and great for a variety of uses-roasted eggplant, tacos, flank steak, etc!
Is your garden overflowing with carrots?! Check out these other creative ways to use these beauties:
Kohlrabi and Carrot Fritters with a Cilantro Lemon Sauce
Curried Carrot and Turnip Soup
Pork Bahn Mi Salad with Pickled Carrots
Sunflower Microgreen Salad with Carrots and Almonds
Ramp, Carrot and Radish Kimchi
Roasted Root Vegetables under a Maple Dijon Sauce
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Baked Tilapia with Candied Carrots and Olive Carrot Green Gremolata
Equipment
- Immersion blender
- Stock Pot
- Colander
- Skillet
- Air Fryer (optional) I used to cook fish
- Mixing bowl
- Kitchen knife
Ingredients
Gremolata
- 1/3 cup Green Olives about 10
- 1 tbsp Capers with juice
- 1/2 squeezed Lemon
- 2 bunches Carrot Greens about 1/2 cup packed
- 1 bunch Fresh Parsley
- 1 clove Garlic
- 2 tsp Olive Oil
- 1 sprig Fresh Dill
- 1/2 tsp Crushed Red Pepper
- Salt and Pepper
Candied Carrots
- 2 bunches Carrots size depending, about 8
- 1 small Onion
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1/4 tsp Nutmeg
- Salt and Pepper
- 4-6 large Basil Leaves
Main
- 2 filets Tilapia or any white fish
- 1 head Cauliflower
- 1 tbsp Butter
- Salt and Pepper
- Paprika
- 1/4 cup Pine Nuts
Instructions
- In mixing bowl, combine ingredients for gremolata and mix well. Slice olives in half (option to remove any pimento/stuffing), and adjust salt and pepper to taste. Set aside to let flavors absorb, especially the red pepper.*This could easily be made ahead of time!
- In a stock pot, steam or boil cauliflower florets and drain. Use a paper towel to absorb remaining moisture and put back into stock pot.
- Add butter, salt and pepper, and using immersion blender, puree. Cover with a lid to keep warm.
- Heat skillet fairly high and add pine nuts, tossing often to create an even toast. Set aside.
- In skillet, sauté carrots and onions in butter and olive oil and turn heat low. Slowly caramelize them, constantly stirring and adjusting butter and olive oil if needed.
- When carrots and onions are tender, add a dash of nutmeg and fresh basil leaves. Stir to incorporate.
- In air fryer or oven, place tilapia filets on a sheet, season with salt, pepper and paprika, and bake thoroughly.
- Serve cauliflower puree with candied carrots over, aside a tilapia filet topped with gremolata. Sprinkle toasted pine nuts. Garnish with a sprig of fresh basil or dill and a wedge of lemon. Enjoy!
Tour of the Markets-Luther's Farm Market, Richfield OH - Goddess of Garlic
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