Sheet Pan Spicy Tahini Snapper and Carrots
Serves 4 to 6
3 tablespoons and 2 teaspoons extra virgin olive oil, divided
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 1/2 tsp kosher salt, divided
2 tsp cumin
1 1/2 pounds peeled carrots, ends removed
2 1-lb snapper filets
1/2 tsp oregano, divided
zest of 2 lemons, divided
spicy tahini sauce, for topping (see below for recipe)
chopped mint, for topping
chopped basil, for topping
for the spicy tahini sauce
1/2 cup tahini paste
1/3 cup water
3 tbsp lemon juice
2 garlic cloves chopped
1/2 tsp cayenne
Heat the oven to 450 degrees.
In a large bowl, combine 3 tablespoons olive oil, smoked paprika, garlic powder and cumin. Stir. Add the carrots to the bowl and toss to thoroughly coat the carrots. Place onto a large rimmed sheet pan and in an even layer. Place into the oven to roast for 20 minutes.
While the carrots cook prep the snapper. On a rimmed sheet pan, place the snapper and evenly distribute 2 teaspoons olive oil, 3/4 teaspoon salt, 1/2 teaspoon oregano and the lemon zest onto both filets.
Remove the carrots from the oven and push the carrots to the sides of the sheet pan, making room for the snapper. Place the snapper filets onto the sheet pan and place back into the oven to roast for 12 minutes or until the fish reaches 145 degrees.
While the snapper cooks, create the Spicy Tahini Sauce. In a medium-sized bowl combine the tahini paste, water, lemon juice, garlic, salt and cayenne. Stir to combine.
Remove the sheet pan from the oven and drizzle the spicy tahini sauce on top of the snapper and carrots. Top with chopped basil and mint and serve with lemon wedges.
