John Myers
Contents
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Ingredients
- 1 kg Waxy potatoes
- 500 g Carrots
- 1 L Vegetable broth
- 1 kg Cod fillet
- Lemon juice
- Salt
- Pepper
- 3 tbsp Mustard medium hot
- 1,5 tsp Dried dill
- 8 tbsp Grated Parmesan
Instructions
- Peel the potatoes and carrots and slice them into thin slices (it's super quick with the food processor). Cook in the boiling broth for 5 minutes. Meanwhile, drizzle the fish fillets with lemon juice, season with salt and pepper and place in a deep baking sheet. Mix the mustard with the dill and spread it on the fish fillets. Preheat the oven to 200 ° C fan oven.
- Drain the vegetables, collecting the stock. Lay the potato and carrot slices on the fish like scales. Spread the rest upside down. Pepper the gratin and sprinkle with the Parmesan. Pour around 150-200ml of stock and bake on the middle rack for 15-20 minutes.
- Arrange a bit of fish with a topping and a bit of the potato and carrot vegetables on plates. Enjoy your meal!
Nutrition
Serving: 100gCalories: 73kcalCarbohydrates: 5.1gProtein: 6.5gFat: 2.9g
