Fish Fillet on Carrots with Pesto Cream

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	35 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel, wash and thinly slice the carrots. Sweat in hot fat for about 2 minutes. Season with salt and sugar. Add about 4 - 5 tablespoons of water and cook covered for 5 minutes.
Wash the fish fillet, pat dry, cut into 4 pieces and drizzle with lemon juice. Finely crumble the toast.
Place the carrots in a flat roasting pan. Place the fish on top and season with salt and pepper. Spread the pesto on top. Sprinkle with breadcrumbs. Pour cream over it.
Bake in a preheated oven at 175 ° C for about 25 minutes. Garnish with basil.
Parsley potatoes or baguettes go well with this.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.