Herb fish in carrot bed

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 collar Carrots
  • 1 collar Parsley, dill and tarragon
  • 3 discs Toast
  • 2 Eggs
  • 750 g Cod fillet
  • 7-10 Tbsp grated peel and juice of 1/2 untreated lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 7-10 Tbsp Grease
  • 200 ml Vegetable broth
  • 150 g Fresh cream
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Peel, wash and slice the carrots. Wash the herbs and chop except for some dill. Bark the toast and crumble it finely. Mix with herbs and eggs

  2. 2

    Wash the fish fillet and cut into 8 pieces. Sprinkle with lemon juice, season with salt and pepper

  3. 3

    Arrange the carrots in a greased casserole dish. Season with salt and pepper, pour on the stock. Place fish pieces on top. Spread the herb mixture on top. Cover the baking dish with foil

  4. 4

    Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Remove foil and bake for about 10 minutes. Garnish with remaining dill and lemon peel. Stir the crème fraiche until smooth, add to the mixture. Serve with baguette or boiled potatoes

  5. 5

    Drink: cool white wine

Nutrition Facts

KCAL
390 kcal
CARBS
17 g
FATS
17 g
PROTEINS
40 g

Categories & Tags

MiscellaneousFish