NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Preheat oven to 425 degrees
Check fish for any bones & remove
Finely chop cilantro
Dice mango into small pieces
Cut baby tomatoes in half lengthwise
Trim & thinly slice green onion, separating whites from greens
Trim, peel, & slice carrots on a diagonal into ½-inch-thick pieces
Step 1: Roast Carrots
Line a large sheet pan with parchment paper or foil. Pile carrots on one side & drizzle with honey tarragon mix. Add a drizzle of olive oil & season with salt & pepper. Toss together well & spread out evenly (leaving room to place fish on the side of the sheet pan). Roast in oven for a total of 20 – 25 minutes until desired tenderness.
Step 2: Prepare Rice
Melt a knob of butter in a medium pot over medium-high heat. Add scallion whites & half the minced ginger; cook until fragrant, 1 minute.
Add rice, measured water, & a big pinch of salt to same pot. Bring to a boil, then cover & reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Step 3: Season & cook fish
Place the fish fillets on a clean work surface & season well with Zesty spice blend. Pat gently with hands to make spice mixture sticks.
Add fish to large sheet pan & cook for 13-18 mins depending on the thickness of the fillet. When fish gently flakes off it is cooked.
Step 4: Prepare salsa
In the meantime, make the salsa. In a small bowl, mix tomatoes, mango, half of the chopped cilantro, & lime juice. Season with salt & pepper and set aside.
Step 5: To serve
Divide rice & carrots on a plate. Place fish and top with salsa, fresh chopped cilantro & the green tops of onion.