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🍽️ Pollack with Vegetables and Dill Potatoes

343 kcal · 30 min · 4 servings

Ingredients

• 150 g Carrots
• 100 g Zucchini
• 120 g Broccoli florets
• 100 g Mushrooms
• 1 tbsp Oil
• Salt
• Pepper
• Nutmeg
• 4 Haddock fillets (150 g each)
• Lemon juice
• Salt
• Pepper
• 600 g Potatoes (medium-sized, mostly waxy)
• 1 tbsp Dill
• Salt
• 1 ovenproof dish
• Butter (to grease the dish)
• Aluminum foil

Instructions

1. 1. Peel the carrots and the zucchini.
2. 2. Cut the vegetables into thin strips.
3. 3. Blanch the broccoli florets briefly in boiling water.
4. 4. Let the vegetables drain well.
5. 5. Slice the mushrooms.
6. 6. Heat the oil in a pan.
7. 7. Sweat the carrots, zucchini, and mushrooms in it.
8. 8. Season everything with salt, pepper, and nutmeg.
9. 9. Grease the ovenproof dish with some butter.
10. 10. Add the vegetables to the dish.
11. 11. Drizzle the pollack fillets with lemon juice.
12. 12. Season the fish with salt and pepper.
13. 13. Place the fish on the vegetables.
14. 14. Cover the dish with aluminum foil.
15. 15. Preheat the oven to 180°C.
16. 16. Bake the dish for approx. 15 minutes.
17. 17. Peel the potatoes for the dill potatoes.
18. 18. Quarter the potatoes.
19. 19. Boil them in salted water for approx. 20 minutes.
20. 20. Drain the potatoes.
21. 21. Sprinkle them with chopped dill.
22. 22. Plate the pollack fillet with the vegetables and dill potatoes.
23. 23. Serve the dish.

Nutrition per serving

• kcal: 343
• Protein: 35 g · Fett/Fat: 10 g · Carbs: 28 g