Pike-perch on vegetables from the Roman pot

Ingredients for 4 servings:

• 500 g fish fillet(s) (pike-perch), or another fish
• 500 g potatoes (triplets)
• 250 g mushrooms
• 250 g carrot(s)
• 1 bunch of spring onions
• 1 can of tomatoes, diced
• 1 pack of fish spice mix
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with potatoes, carrots, mushrooms

Peel the carrots and cut into thin slices. Peel and halve the potatoes. Peel and halve the mushrooms. Peel and halve the spring onions and slice into rings. Finely chop the flat-leaf parsley. Mix everything in a watered Roman pot. In a small bowl, mix the tomatoes with the fish seasoning and pour over the vegetables. Half fill the empty can with white wine, vegetable stock, or simply water and also add it to the Roman pot. Wash the fish fillet, pat dry, season with salt and pepper. Place on the vegetables. Cook with the lid closed in the oven on the lowest rack at 200°C. Check after 45 minutes whether the potatoes are cooked. If not, add a little more liquid and cook for another 15 minutes. Serve with fresh lemon.