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Lemon gives fish a fresh taste.
Ingredients
-
1 shallot
-
2 tomatoes
-
½ red pepper
-
1 tablespoon liquid margarine
-
200 grams pollock fillet
-
1 lemon
-
500 grams of potatoes
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400 grams of winter carrot
-
6 sprigs of chives
-
1 tablespoon oil
-
100 ml semi-skimmed milk
-
pepper, nutmeg
Preparation
- Preheat the oven to 200°C.
- Peel the potatoes and boil them in a little water for about 20 minutes.
- Peel the shallot. Wash the tomatoes and the piece of pepper.
- Chop the shallot, tomatoes and pepper very finely.
- Pour the margarine into an ovenproof dish. Place the fish in it and spoon the tomato mixture over the fish.
- Cut half a washed lemon into wedges and arrange them around the fish.
- Bake the fish in the middle of the oven for 15 minutes.
- Clean the carrots and grate them coarsely.
- Wash the chives and chop it small.
- Make a salad from the grated carrot, chives, oil and lemon juice.
- Bring the milk to a boil.
- Puree the cooked potatoes with the hot milk, pepper and nutmeg. Add the fish and carrot salad.
Number of persons
2
Duration
30+ minutes
Sources):
Energy |
535 kcal |
---|---|
Egg white |
35 grams |
Carbohydrates |
65 grams |
Fat |
15 grams |
Saturated fat |
3 grams |
Fiber |
10 grams |
Salty |
0.5 grams |