Baked fish fillet

Name: Baked fish fillet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Potatoes; 100 g Mushrooms; 1 package (25 g) frozen onion with garlic; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 750 g Lengfish fillet; 7-10 Tbsp Juice of 1 lemon; 250 g Celery; 350 g Carrots; 400 g Leeks (leek); 1 TABLESPOON Flour; 100 ml Vegetable broth (instant); 150 g Whipped cream; 7-10 Tbsp fresh thyme, parsley and lemon slice

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Potatoes
100 g Mushrooms
1 package (25 g) frozen onion with garlic
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
750 g Lengfish fillet
7-10 Tbsp Juice of 1 lemon
250 g Celery
350 g Carrots
400 g Leeks (leek)
1 TABLESPOON Flour
100 ml Vegetable broth (instant)
150 g Whipped cream
7-10 Tbsp fresh thyme, parsley and lemon slice

Directions

1
Peel and wash the potatoes, dab dry and grate coarsely. Clean, grate and slice the mushrooms. Fry the onion and garlic mixture in 1 tablespoon of hot oil. Fry the mushrooms in it.
2
Fry the grated potatoes while turning. Season with salt, pepper and thyme. Wash the fish, dab dry and divide into four portions. Sprinkle with lemon juice and season with salt and pepper. Place in a shallow casserole dish, add potato and mushroom mixture.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 20 minutes. Clean and wash the vegetables. Cut celery and carrots into thin strips, leek into narrow rings. Sauté vegetables in the remaining oil for about 3 minutes.
4
Dust with flour. Add stock and cream, bring to the boil while stirring and cook for 5 minutes. Season with salt and pepper. Arrange fish on vegetables on a plate. Garnish with fresh thyme leaves, parsley bouquet and lemon slice.