1 Broccoli Head
6 Cloves Garlic, divided
6 Tablespoons Olive Oil, divided
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup shredded Parmesan
1/4 cup Cilantro, minced
2 Lemons
2 teaspoons Cumin
1/2 - 1 teaspoon Crushed Red Pepper Flakes
4-6 fillets of Barramundi (or any Sea Bass)
Preheat over to 425.
Cut carrots on a diagonal about 1/4 inch thick. Cut Broccoli into 1/2 inch chunks. Toss carrots, broccoli, 1/2 minced garlic, oil, salt, and pepper.
Spread out carrot mixture on a jelly roll pan. Sprinkle with Parmesan Cheese. Roast in oven for 25 minutes.
In a small bowl, combine cilantro, Zest from 1 lemon, Juice from same lemon, 4 Tablespoons Olive Oil, and the rest of the garlic, cumin, and crushed red pepper . Season with salt and pepper to taste.
Heat a large caste iron pan over medium high heat. Add a large drizzle of oil to cover the bottom of the pan. Pat fish dry and season on one side with kosher salt, pepper, and cumin.
Cook fish, seasoned side down, in hot pan for 4-6 minutes per side.
Serve fish with Cilantro sauce on top and with roasted veggies.
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