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 is ready.

Filed Under: Mediterranean Diet, Main dishes, Dinner, Farro, Staff Favorites

Rating

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Active time

10 minutes

Total time

45 minutes

Yield

4 servings

Serving Size

1/4 recipe

Ingredients

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

Instructions

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