Pepper fish on potato and carrot bed

Name: Pepper fish on potato and carrot bed
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Carrots; 2 Onions; 500 g new potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 750 g Cod fillet; 2 TABLESPOONS Lemon juice; 1-2 TABLESPOONS colourful peppercorns; 2 discs Toast; 2 TABLESPOONS Butter; 1 TABLESPOON Schmand; 7-10 Tbsp fresh herbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Carrots
2 Onions
500 g new potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
750 g Cod fillet
2 TABLESPOONS Lemon juice
1-2 TABLESPOONS colourful peppercorns
2 discs Toast
2 TABLESPOONS Butter
1 TABLESPOON Schmand
7-10 Tbsp fresh herbs

Directions

1
Peel and wash the carrots and cut them into fine slices. Peel onions, cut into rings. Wash potatoes, also cut into thin slices. Fry onions and potatoes in hot oil first, salt a little.
2
Add carrots, deglaze with 100 ml water and steam for about 5 minutes. In the meantime wash the fish fillet, dab dry and cut into pieces. Sprinkle with lemon juice, salt. Crush peppercorns.
3
Crumble toast finely and mix with soft butter, sour cream and crushed pepper. Put the vegetables in a suitable, flat casserole dish. Place fish on top. Spread pepper butter evenly on top.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with fresh herbs.