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

  • 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
Fish Fillet on Carrots with Pesto Cream
Fish Fillet on Carrots with Pesto Cream

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.

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