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Baked Tilapia with Candied Carrots and Olive Carrot Green Gremolata

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Course
Cuisine American, French, Italian, Mediterranean
Servings 2

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!
Keyword Carrot Greens, Carrots, Cauliflower Puree, Gremolata, Keto, Low-carb, Tilapia