Pollack fillet with steamed vegetables

Name: Pollack fillet with steamed vegetables
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 300 g Carrots; 300 g Turnip; 7-10 Tbsp Salt; 1/2 bunch Dill; 1 TABLESPOON Olive oil; 1 Organic Lime; 2 (150 g each) Saithe fillets; 7-10 Tbsp Sea salt; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

300 g Carrots
300 g Turnip
7-10 Tbsp Salt
1/2 bunch Dill
1 TABLESPOON Olive oil
1 Organic Lime
2 (150 g each) Saithe fillets
7-10 Tbsp Sea salt
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the carrots and rutabaga and cut them into sticks about 3 cm long. Cook the vegetables in boiling salted water for about 5 minutes
2
Wash the dill, shake dry and cut finely, except for a little to garnish. Mix dill and olive oil. Wash the lime, cut one half into slices and squeeze the juice from the other half. Wash the fish, dab dry, sprinkle with lime juice and sprinkle with sea salt
3
Drain the vegetables and spread them on 2 pieces of parchment paper. Place the fish and lime slices on top and brush with herb oil. Wrap the parchment paper and close the ends tightly. Place the parcels on a baking tray and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove the parcel from the oven and garnish with the remaining dill