John Myers
Autumn Vegetables with Roasted Fish
The perfect autumn vegetables with roasted fish recipe with a picture and simple step-by-step instructions.
- 600 g Koehler (blue fish saithe)
- 1 Small hokkaido pumpkin
- 2 Carrots
- 1 Kohlrabi fresh
- 6 Potatoes
- 12 Brussels sprouts
- Salt pepper
- Olive oil
- Flour
- Lemon juice
- 1 tbsp Vegetable stock powder, homemade
- Fresh herbs chopped.
- Peel the carrots, kohlrabi and potatoes and cut into bite-sized pieces, halve the Brussels sprouts. Quarter the pumpkin, scrape out the seeds with a spoon, cut the pumpkin flesh into pieces.
- Put the vegetables in a shallow pan, season with salt and pepper and drizzle with a little olive oil. Add 100 ml of water and the vegetable stock. Cook in the oven at 180 degrees for 30-40 minutes, stirring every now and then. Finally fold in the herbs.
- Salt and pepper the fish and drizzle with lemon juice. Then roll in flour. Then fry in oil or clarified butter over medium heat for 4 minutes on each side.
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