Pesto Fish Out Of Oven

Summary

Ingredients

For the fish:

• 800 g fish fillet (s) (haddock, cod, wolffish, etc.), fresh
• salt and pepper
• Pesto :
• 1 clove garlic
• 1 bunch rocket
• 1 handful basil
• 50 g parmesan, rated
• 30 g pine nuts
• 100 ml olive oil
• 100 ml rapeseed oil
• some lemon juice
• salt and pepper

Also:

• 1 kg potato (s)
• 8 anchovy fillet (s)
• 3 tablespoon crème fraîche
• 3 tablespoon olive oil
• 0.5 ½ lemon (s), remove the grated zest
• salt and pepper
• 3 tablespoon dill, (tips)

For the vegetables:

• 0.5 ½ cucumber (s)
• 2 apples
• 1 medium onion (s), red
• some butter, for frying
• some stalks chives
• salt and pepper

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Instructions

1. This dish is perfect in autumn when it gets colder outside and the apples are really ripe.
2. Pesto:
3. Peel the garlic. Puree the rocket, basil, garlic, Parmesan and pine nuts with the oil. Season the paste with salt, pepper and lemon juice.
4. Fish:
5. Preheat the oven to 150 - 160 ° C. Cut the fish into four equal parts, season with salt and pepper. Place the fish pieces in an ovenproof dish and cover with pesto. Baked in the oven for about 15 minutes. To test the food, pierce it with a wooden stick or measure the temperature (core: 45 - 50 ° C at the thickest point).
6. Mashed potatoes:
7. Peel the potatoes and cook them in salted water. Allow to evaporate and mash with a potato masher. Chop the anchovy fillets and stir into the mashed potatoes with the crème fraîche, olive oil and lemon zest. Salt and pepper the puree. Chop the dill, but do not mix in until just before serving so that it retains its fresh, green color.
8. Vegetables:
9. Peel the cucumber piece, cut in half lengthways, scrape out the seeds with a spoon. Cut the cucumber halves diagonally into pieces or parry.
10. Quarter the apples, remove the cores and cut into wedges. Peel the onion and cut into wedges as well.
11. Melt some butter in a pan. Steam the cucumber and onion in it. After a few minutes, briefly add the apple wedges so that they stay crisp. Salt and pepper the vegetables.
12. Cut the chives into 3 - 4 cm long pieces. Place the fish on preheated plates and surround with the vegetables. Drizzle some of the butter over it and garnish with the chives. Fold the dill under the mashed potatoes and serve them separately in bowls, garnish with a sprig of dill if necessary.

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