Buttery broiled fish ‘n’ leeks recipe

Ingredients

• 4 medium carrots, peeled and cut into ½-inch slices
• 2 Tablespoons fresh thyme leaves, finely chopped
• ¼ teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• ½ teaspoon black pepper

• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 2 medium shallots, chopped
• 2 garlic cloves, minced or pressed
• 2 medium leeks, trimmed and chopped
• 1 grated lemon juice and zest
• Four 1-inch-thick white fish fillets (about 1½ pounds)
• ½ teaspoon kosher salt

For the Carrots
1. Bring a medium pot of water to a boil. Drop the carrots into the boiling water and cook for 5 minutes, or until they are fork-tender but not mushy. Drain the carrots and place them in a medium bowl.
2. Toss the carrots with the thyme, cumin, cayenne, and ¼ teaspoon of the pepper.
For the Fish
3. Place a rack 4 inches from the heat and preheat the broiler.
4. Melt the butter with the oil in a small pot over medium heat. Add the shallots and garlic and cook for 1 minute, or until fragrant. Stir in the leeks, lemon zest, and lemon juice and cook until the leeks are softened, about 3 minutes. Remove from the heat.
5. Season the fillets with the salt and the remaining ¼ teaspoon pepper and arrange on a baking sheet. Spoon the leek mixture over the fish and broil for 12 minutes, or until the fish is opaque through the middle and can be easily flaked with a fork.