Herb fish on a bed of carrots

Ingredients for 4 servings:

• 750 g carrot(s)
• 1 bunch of parsley
• 1 bunch of dill
• 1 bunch tarragon
• 3 slices of toast
• ½ lemon(s) organic, grated peel and juice
• 2 eggs
• 750 g fish fillet(s), I prefer cod
• Fat, for the shape
• 200 ml vegetable stock
• 150 g crème fraîche
• aluminum foil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel, wash, and slice the carrots. Wash the herbs and chop all but a little of the dill. Remove the crust from the toast and finely crumble it. Mix with the herbs, lemon zest, and eggs. Wash the fish fillet and cut into 8 pieces. Drizzle with lemon juice, season with salt and pepper. Arrange the carrots in a greased baking dish. Season with salt and pepper, and pour in the stock. Place the fish pieces on top. Spread the herb mixture on top. Cover the dish with aluminum foil. Bake in a preheated oven (electric oven 175°C / fan oven 150°C) for about 30 minutes. Then remove the foil and bake for about 10 minutes. Garnish with the remaining dill and lemon zest. Serve with crème fraîche. Baguette and chilled white wine go well with this.