Roasted Pollock and Vegetables

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Roasted Pollock and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
For the vegetables
150 grams carrots
100 grams zucchini
120 grams Broccoli
100 grams button Mushroom
1 tablespoon vegetable oil
salt
peppers
Nutmeg
For the pollock
4 Pollock (150 grams or 5.3 ounces)
lemon juice
salt
peppers
For the potatoes
600 grams potatoes (medium-sized, predominantly waxy)
1 tablespoon Dill
salt
For preparing
1 Pan
butter (for greasing)
Aluminum foil
How healthy are the main ingredients?
potatocarrotBroccolizucchiniDillsalt

Preparation steps

1.

For the vegetables: Peel and julienne carrots and zucchini. Cut broccoli into florets and blanch. Slice mushrooms. Heat oil in a pan and sauté carrots, zucchini and mushrooms. Season with salt, pepper and nutmeg.

2.

For the pollock: Grease a pan with butter. Add vegetables and top with pollock. Drizzle pollock with lemon juice and season with salt and pepper. Cover with foil and roast for about 15 minutes in an oven preheated to 180°C (approximately 350°F).

3.

For the potatoes: Peel potatoes, cut into quarters and boil for about 20 minutes in salted water. Drain and sprinkle with chopped dill.

4.

Remove pollock and vegetables from oven, plate and serve with potatoes.