Roasted Snapper + Simanim Board

INGREDIENTS

lb carrots, 2” of stems still attached T olive oil T pomegranate molasses T silan small to medium sized beets leeks, sliced vertically Salt and pepper to taste

whole red snapper or branzino, butterflied T olive oil

Salt and pepper to taste cloves of garlic minced shallots sliced cup fresh herbs, oregano, basil, parsley orange, sliced

Pomegranate seeds Chopped parsley

DIRECTIONS

1. Preheat oven to 400. Whisk together 2T olive oil, pomegranate molasses, and silan.

2. Place carrots on a parchment lined baking sheet. Drizzle mixture over carrots and season with salt and pepper.

3. Roast for 20-25 minutes until starting to caramelize. (Make sure to toss them halfway through for even roasting )

4. Wrap beets individually in aluminum foil and place in roasting pan roast for 40-50 minutes. (Beets are fully roasted when an fork pierces them easily.)

5. Place sliced leeks in another roasting pan, drizzle with 2 T olive oil and season with salt and pepper. Roast for 20-25 minutes until caramelize and edges are starting to char.

6. To prepare the fish raise oven temperature to 425. Rinse well and pat dry, cut 3 diagonal slices in both sides of the fish. Rub olive oil on outside of fish and season with salt and pepper.

7. Flip open fish and rub olive oil on the flesh and season with salt and pepper. Sprinkle garlic and shallots on both sides. Add herbs and orange slices and close fish.

8. Place fish on roasting pan and roast for 20-35 minutes depending on the size of your fish. (If fish is 1 to 1 and 1/2 lbs it should be done by 20 minutes if larger it might need 25-30 minutes- fish is done when the flesh flakes easily when a fork is inserted)

9. Place fish with roasted vegetables on a serving board. Drizzle the juices from the carrots over the beets and season with salt and pepper. Garnish with pomegranate seeds and parsley