A proud member of the Sea Harvest Group

Group

Australia

BM Foods

Aqunion

Ladismith Cheese

FIND A FACTORY STORE
FIND A FACTORY STORE

Finely Dusted with Salsa Verde and Roasted Carrot Purée

Finely Dusted fish served over silky roasted carrot purée with fragrant salsa verde and toasted nuts.

Serves

4

Prep

20

Cook

50

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Black Pepper
  • 300 g carrots, peeled and cut into chunks
  • 3 garlic cloves
  • 2 cm piece ginger, peeled and sliced
  • 1 Tbsp (15 ml) olive oil
  • 15 g butter
  • 100 ml coconut milk
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • 300 g baby carrots, washed
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (30 ml) dukkah
  • Salt and pepper, to taste
  • 10 g fresh coriander
  • 10 g fresh parsley
  • 2 garlic cloves, peeled
  • 1 green chilli, deseeded
  • 1 tsp (5 ml) ground coriander
  • 1 tsp (5 ml) paprika
  • 1 lemon, juiced
  • 50 g toasted almonds
  • 50 g yoghurt
  • Salt and pepper, to taste

To Serve

  • Chopped toasted hazelnuts
  • 5-10 g fresh chopped parsley

Preparation & Cooking

Preheat the oven to 220 °C. Place the frozen Sea Harvest Finely Dusted Black Pepper fillets on a baking tray and bake for 20 minutes until golden and crisp, or cook in an air fryer for 15 minutes.

Place the carrot chunks, garlic and ginger in a roasting dish. Drizzle with olive oil, season with salt and pepper, and roast for 15–20 minutes until soft and lightly golden. Transfer to a blender with the butter, coconut milk and lemon juice, then blend until smooth and silky. Season to taste.

Reduce the oven temperature to 200 °C. Place the baby carrots in a separate roasting dish, toss with olive oil, dukkah, salt and pepper, and roast for 10 minutes until lightly charred.

To make the salsa verde, blend the coriander, parsley, garlic, green chilli, ground coriander, paprika, lemon juice, almonds and yoghurt until smooth but slightly textured. Season to taste.

To Serve

Spread the carrot purée over the base of a serving platter. Arrange the roasted baby carrots on top, spoon over small dollops of salsa verde, and sprinkle with toasted hazelnuts and parsley. Serve with the Harvest Finely Dusted fish fillets on the side.

Fish & Tips Recipe Book

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English
Afrikaans
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Cooking Instructions

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Black Pepper
  • 300 g carrots, peeled and cut into chunks
  • 3 garlic cloves
  • 2 cm piece ginger, peeled and sliced
  • 1 Tbsp (15 ml) olive oil
  • 15 g butter
  • 100 ml coconut milk
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • 300 g baby carrots, washed
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (30 ml) dukkah
  • Salt and pepper, to taste
  • 10 g fresh coriander
  • 10 g fresh parsley
  • 2 garlic cloves, peeled
  • 1 green chilli, deseeded
  • 1 tsp (5 ml) ground coriander
  • 1 tsp (5 ml) paprika
  • 1 lemon, juiced
  • 50 g toasted almonds
  • 50 g yoghurt
  • Salt and pepper, to taste

To Serve

  • Chopped toasted hazelnuts
  • 5-10 g fresh chopped parsley

Nutritional information

Nutrient

Per 100g

Nutrient Per 100g