Roast carrots with pan-fried fish

Tam West

Ingredients

25 g	Butter
2 Tbsp	Olive oil
4 large	Carrots, scrubbed and cut in half lengthwise or cut into large chunks
1	Onion, cut into wedges
80 g	Pancetta, chopped
4 fillets	Gurnard, boned (Main)
1 Tbsp	Flat leaf (Italian) parsley, roughly chopped
1	Lemon, cut into 4 wedges

Directions

1. Heat the oven to 200C.
2. Melt the butter and 1 tablespoon oil in a roasting dish, then drop in the carrots, onion and pancetta. Shake the roasting dish to coat all ingredients and season with salt and freshly ground black pepper.
3. Place in the oven and cook for 30 minutes. Open the oven door and shake the roasting dish from time to time. The carrots should still have bite when cooked.
4. Heat a large frying pan over medium heat and add the remaining oil. Place the fish in the pan and cook for 3 minutes, turning once. (This will depend on thickness of fillets.)
5. Place a fish fillet on each dinner plate, with the roast carrots, onion and pancetta. Top with the parsley and place a lemon wedge on each plate. Serve with a crisp, green salad.