Fish board with roasted vegetables

Preheat the oven to 220 ° C. Peel the forest pens and leave a small piece of green. Cut the buds of the spring onion. Cut the carrots and the green of the radishes. Cut the lemons each into 4 parts.

Divide the bunches, onion, radishes, broccoli and lemon slices over the baking sheet. Sprinkle some salt and freshly ground black pepper and drizzle the vegetables with olive oil. Put the baking sheet in the oven and toast the vegetables for 20 minutes. Scoop occasionally.

Chop the dill coarse. Stir in a bowl the mayonnaise with Greek yogurt, some salt, generous black pepper and half of the dill into a sauce.

Cut the salmon and cod each into 8 pieces. Place the pieces of fish between the vegetables and rack in brown and cooked for 8-10 minutes. Divide the vegetables, lemons and fish over the shelf. Sprinkle the rest of the dill over it and place the bowl with sauce in the middle. Delicious with large wholemeal bread.