Gingerbread-Crusted Fish | RICARDO

Ingredients

• 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
• 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
• 1.2 kg white fish fillet, skin removed, preferably in one piece (see note)