🍽️ Crispy Oven Fish with Colorful Vegetable Mash and Dill Dip

Name: Crispy Oven Fish with Colorful Vegetable Mash and Dill Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 480 g FRoSTA (Oven Fish Crispy Crunchy); 400 g floury-cooking potatoes; 400 g Hokkaido pumpkin; salt; 150 g FRoSTA Organic Young Peas; 0.5 bunch dill (10 g) or 2 tbsp FRoSTA dill; 1 clove garlic; 1 mini cucumber; 300 g yogurt; 1 tsp lemon juice; 1 tsp mustard; pepper; 200 ml hot milk; 1 tbsp butter

464 kcal · 30 min · 4 servings

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Ingredients

480 g FRoSTA (Oven Fish Crispy Crunchy)
400 g floury-cooking potatoes
400 g Hokkaido pumpkin
salt
150 g FRoSTA Organic Young Peas
0.5 bunch dill (10 g) or 2 tbsp FRoSTA dill
1 clove garlic
1 mini cucumber
300 g yogurt
1 tsp lemon juice
1 tsp mustard
pepper
200 ml hot milk
1 tbsp butter

Instructions

1. Preheat the oven to 220 degrees Celsius top and bottom heat (200 degrees Celsius with fan or gas level 3-4).
2. Place the frozen fish on a baking sheet.
3. Put the tray on the middle rack in the oven.
4. Bake the fish for 20 to 22 minutes until golden brown.
5. Clean the potatoes and pumpkin.
6. Peel the vegetables if necessary.
7. Wash the potatoes and pumpkin.
8. Cut everything into small pieces.
9. Cook the vegetables in boiling salted water for about 15 to 20 minutes.
10. Cook the peas separately in boiling water for 5 minutes.
11. Remove the vegetables from the heat.
12. Shock the vegetables with cold water.
13. Let the vegetables drain well.
14. Wash the dill.
15. Shake the dill dry.
16. Chop the dill finely.
17. Peel the garlic.
18. Chop the garlic.
19. Clean the small cucumber.
20. Wash the small cucumber.
21. Grate the cucumber finely.
22. Mix the dill, garlic, and cucumber with the yogurt.
23. Season the sauce with lemon juice.
24. Season the sauce with mustard.
25. Season the sauce with salt to taste.
26. Season the sauce with pepper to taste.
27. Take the cooked potato-pumpkin vegetables off the heat.
28. Let the vegetables drain.
29. Mash the vegetables into a puree.
30. Stir the milk into the vegetable mash.
31. Stir the butter into the vegetable mash.
32. Season the vegetable mash with salt.
33. Season the vegetable mash with pepper.
34. Gently fold the peas into the vegetable mash.
35. Remove the fish from the oven.
36. Spread the potato-pumpkin mash on four plates.
37. Place the fish on the vegetable mash.
38. Serve the fish with the dill yogurt.

Nutrition per serving

kcal: 464
Protein: 26 g · Fett/Fat: 17 g · Carbs: 50 g