John Myers
Contents
show
Ingredients
- 6 Pc. Char fillet
- Garlic
- Onions
- 600 g Potatoes
- 3 Pc. Carrots
- 1 Pc. Zucchini
- 1 head Broccoli
- 1 Pc. Red peppers
- Rosemary
- 4 tbsp Forest honey
- 4 tbsp Mustard medium hot
- 2 tsp Freshly squeezed lemon juice
- 2 tsp Oil neutral
- 2 tbsp Fresh dill
Instructions
- Select the vegetables according to your taste, so that as many colors as possible come together and everything fits into a flat casserole dish.
- Preheat the oven to 180-200 degrees with a fan oven.
- Cut the potatoes, peppers, carrots, onions & garlic in half. Divide the broccoli into florets. Halve the zucchini and cut into slices.
- Season the prepared vegetables with oil and your favorite spices and cook in the oven for 40 minutes on the middle rack.
- Clean the char and fry it on the skin with plenty of oil, onions, garlic & rosemary in a pan and pour the oil over it in between. Fry the whole thing until the skin is crispy and the fish is through or glassy.
- Clean the dill, pat dry, pluck the dill tips and cut finely. Mix in the honey, mustard and lemon juice, stir in the oil. Add the finely chopped dill and stir in.
Nutrition
Serving: 100gCalories: 99kcalCarbohydrates: 20.6gProtein: 2.3gFat: 0.5g
