Redfish fillet on oven vegetables with mint dip

Name: Redfish fillet on oven vegetables with mint dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g small bunches of carrots; 500 g small red beets; 4 small onions; 1 TEASPOON Harissa (Arabic spice paste; tube); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Organic Lemon; 1/2 bunch Mint; 250 g Whole milk yoghurt; 600 g Redfish fillet (possibly with skin); 2 TABLESPOONS Sunflower seeds

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Delicious and figure-conscious Sunday dinner: To save calories, we fry the fish without breading and sprinkle it with crispy seeds. Fantastic!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g small bunches of carrots
500 g small red beets
4 small onions
1 TEASPOON Harissa (Arabic spice paste; tube)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Organic Lemon
1/2 bunch Mint
250 g Whole milk yoghurt
600 g Redfish fillet (possibly with skin)
2 TABLESPOONS Sunflower seeds

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Clean and peel the carrots and cut them in half lengthwise. Peel beetroot (wear disposable gloves - they stain strongly) and cut into slices. Peel and halve onions. Mix Harissa and 2 tablespoons of olive oil, season with salt and mix with the vegetables. Put them on the fat pan (deep tray). In the hot bac
2
Wash the lemon hot, halve it, squeeze one half and cut the remaining half into slices. Wash the mint, shake dry and chop finely except for something to sprinkle. Mix yoghurt, lemon juice and chopped mint, season with salt and pepper.
3
Rinse fish, dab dry and cut into 4 equal pieces. Roast sunflower seeds in a large pan without fat until golden brown. Take out, heat 2 tablespoons of oil in the pan. First fry the fish for about 3 minutes on the skin side, then turn and continue frying for about 3 minutes. Season with salt and pepper. Arrange oven vegetables, fish and mint dip. Sprinkle with remaining mint and sunflower seeds. Serve with lemon slices.