Summary

Ingredients

• 1 fish (parrot fish)
• 60 g butter
• 2 cloves garlic)
• Thyme, some twigs it
• 1 kg potato (s) (sweet potatoes)
• 80 g butter
• 1 tablespoon lemon (s) - zest, grated
• 0.5 teaspoon ½ salt
• 1 teaspoon ginger, grated
• 1 pinch paprika powder
• 6 tablespoon maple syrup
• 2 tablespoon lemon juice
• lemon
• Fat for the shape

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Instructions

1. Clean and dry the fish. Place on aluminum foil, brush the inside and outside with butter, then season with salt and pepper. Peel each clove of garlic and cut into 4-5 strips. Place in and on the fish. Add sliced lemon and sprigs of thyme if you like. Now fold up the aluminum foil and place in a baking dish with the fish.
2. Cook in the preheated oven at 180 ° C for approx. 45-60 minutes.
3. Carefully lift the finished fish out of the opened aluminum foil and arrange on a plate. Pour the juice through a sieve and serve with it.
4. Peel the sweet potatoes, cut into slices and layer in a greased baking dish. Mix the ginger, salt and paprika powder. Put some of this spice mixture between each layer. Mix the maple syrup with lemon juice and place on the top layer of sweet potatoes.
5. Sprinkle with butter flakes and bake in the oven at 200 ° C for about 20 minutes (at 180 ° C convection temperature, simply add the casserole with the fish in the oven).
6. Serve with the fish.