Garoupa (perch) on carrots – fecal – vegetables with orange

Ingredients for 4 servings:

• 125 g butter, soft
• 3 tsp pepper, green
• 2 tsp orange peel, grated
• 1 fish (garupa / perch)
• 8 carrots
• 2 bulbs of fennel
• 5 orange(s), the fillets and the resulting juice
• 3 cups quinoa
• 2 tsp vegetable broth, instant
• 5 cups water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely chop the green peppercorns. Mix with the orange zest and softened butter. Preheat oven to 180°C. Grease a baking dish with 1-2 teaspoons of butter. Wash, peel, and finely slice the vegetables. Fillet the oranges, reserving the juice. Mix both with the vegetables and spread on the bottom of the dish. Top with butter flakes (2 more tablespoons of butter). Clean the fish and pat dry, season with salt, and brush with 2-3 tablespoons of butter on both sides and inside. Place on top of the vegetables, cover the dish with aluminum foil, and bake in the oven for about 30-40 minutes. Wash the quinoa with hot water. Bring 5 cups of water and the vegetable broth to a boil, then let the quinoa simmer over low heat for about 15 minutes. Arrange the quinoa on plates with the fish and vegetables and serve.