Fish Fillet on Carrots with Pesto Cream

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.

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