Pangasius with bantam, carrot and orange

Name: pangasius with bantam, carrot and orange
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 fennel bulb; 600 g peeled carrots; 500 g baby potatoes; 1 medium oranges cleaned up; 3 el traditional olive oil; 2 el fine mustard; 700 g fresh pangasius fillet; 20 g fresh flat parsley

Casserole of fennel, carrots, potatoes, orange, mustard, pangasius fillet and parsley.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Cut the stems and a piece of the underside of the fennel bulb, halve the tuber lengthwise, remove the hard core and cut into segments.
Remove the green from the carrots, cut the carrot in half lengthwise and cut in half.
Halve the potatoes. Put the fennel, carrots and potatoes in a large bowl.
Grate the orange zest of the orange. Mix the grater, oil and mustard and mix with fennel, carrots and potatoes.
Season with pepper and salt.
Cut the pangasius fillet into strips of 2 cm wide and sprinkle with salt. Carefully scoop through the vegetable mixture.
Spread over a baking tray covered with baking paper and bake in the oven for about 25 minutes. Intermediate shoveling is not necessary.
Cut the orange into 8 parts and the parsley fine. Sprinkle the dish with the parsley and serve the orange portions.