Baked rainbow carrots & swordfish
30min | 2 people
What you need
- 4 rainbow carrots – orange yellow & purple
- 2 slices of swardfish
- cherry tomatoes
- extra virgin olive oil
- mixed salad lefes
- lemon juice
For the Carrots
Preheat oven to 180 degree.
On a large baking sheet place the peeled and longitudinally sliced carrots.
Add some olive oil and season generously with salt and pepper.
Roast until tender and lightly caramelized, 25- 30 minutes.
Garnish with fennel fronds, if desired and serve on salad leafes.
For the Swordfish
Rost a garlic glove with some drops of olive oil in a frying pan and add the Swordfish. Just after few minutes add chopped cherry tomatoes and season with parsley, mint , pepper, salt and lemon juice.
Serve along with carrots.