Fish Fillet on Carrots with Pesto Cream

Summary

Ingredients

• 1 kg carrot (s)
• 1 tablespoon butter or margarine
• 750 g fish fillet (s) (e.. cod)
• 2 tablespoon lemon juice
• 3 slices toast
• 3 tablespoon pesto your choice
• 125 g whipped cream
• Basil for garnish

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Instructions

1. 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.
2. Wash the fish fillet, pat dry, cut into 4 pieces and drizzle with lemon juice. Finely crumble the toast.
3. 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.
4. Bake in a preheated oven at 175 ° C for about 25 minutes. Garnish with basil.
5. Parsley potatoes or baguettes go well with this.