CALL : + 91 8882-157-157 LOGIN  •  SIGN UPCART(0)

    Preparation Time
    20 Mins
    Spice Level  

Pan Seared Norwegian Fish with Glazed Carrotsby Cook Gourmet

Rs. 598 Serves 2

Norway is blessed with a long coastline and rich marine resources. Throughout history Norwegians have made a living by harvesting the sea through fishing, whaling and sealing. We bring a classic Norwegian delicacy accompanied with glazed carrots.

Share ON

Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories350


    Non Stick Pan

INGREDIENTSPortion for 2

    2 tbsp Olive Oil for Carrots
    2 tbsp Olive Oil for Fish Marinade
    200 gms carrots thinly sliced
    400 gms Bhetki Fillets
    1 tbsp Honey
    1/2 tbsp Dijon Mustard
    Spice Mix (1/4 tsp Coriander, 1/4 tsp Cumin, 1/4 tsp Cinnamon)
    1/3 cup Mint roughly chopped
    2 tbsp Sliced Almonds
    2 Lemons

    Cook Gourmet

    More Recipes by same Chef

    • Citrus, Coconut Cream and Pineapple Prawns
    • Cook Gourmet Hungarian Chicken Goulash
    • Jamaican Jerk Veggies with Callaloo Rice
    • Melange of Brown Rice & Mushroom Stroganoff
    • Spanish Spice- Rubbed Chicken Thighs with Chive Flavored Veggies



      Start with Glazed Carrots Heat Olive Oil in a non-stick pan for 1 minute over low-medium heat. Add the carrots and saute them for 3 minutes until they begin to soften a bit.


      Add Honey, Spice mix and Finish Off Add honey, spice mix, lemon juice (1 lemon) and toss the carrots for 1 minute, then add mint and almonds and stir for 30 seconds. Switch off heat and keep them aside.


      Coat Fish Fillets in Marinade In a bowl whisk together Olive Oil, Honey, Dijon Mustard and juice of half lemon. Coat the fish fillets with the marinade.


      Pan Sear Marinated Fish Heat a medium non-stick pan on low-medium heat for 1 minute. Put the fish fillets on the pan and cook for 4 minutes on one side. Turn the fillets and cook for another 3 minutes on the second site (7 minutes in total). Season with salt and pepper to taste. Fish would be golden brown and cooked through. Serve with glazed carrots and lemon wedges on the side.

What our customers are saying