Gingerbread-Crusted Fish

Ingredients

• Glazed Carrots

  • 6 cups (1.5 litres) carrots cut diagonally into 1-inch (2.5-cm) thick pieces
  • 3 tablespoons (45 ml) butter
  • Salt and pepper
  • 2 tablespoons (30 ml) honey
  • 3 tablespoons (45 ml) balsamic vinegar

• Crust

  • 4 shallots, chopped
  • 1/3 cup (75 ml) olive oil
  • 3 slices white bread
  • 1 clove garlic, finely chopped
  • 1/4 cup (60 ml) graham cracker crumbs
  • 2 teaspoons (10 ml) allspice
  • Salt and pepper
• • 1.2 kg white fish fillet, skin removed, preferably in one piece (see note)
  • Salt and pepper