Fish Fingers and Carrots from Tray
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 12 small potatoes, waxy
- 4 onion (s), red
- 2 tablespoon olive oil
- 4 large carrot (s)
- 1 package fish fingers
- salt and pepper
- 4 tablespoon mayonnaise
- 1 tablespoon honey
- 1 tablespoon mustard
- 2 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C.
- Wash and cut potatoes into eighths. Cut the carrots lengthways into strips. Peel and cut the onions into eighths. Mix the vegetables in a bowl with oil, salt and pepper.
- Sprinkle everything on a baking sheet lined with baking paper. Place the fish fingers in between. Put in the oven. Bake for about 30 minutes. Layer the vegetables in between, turn the fish fingers.
- In the meantime, mix the sour cream, mayonnaise, honey and mustard into a dip and season with salt and pepper. Serve the vegetables and fish fingers with the dip.
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