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Glickjenn
Pangasius with bantam, carrot and orange
Casserole of fennel, carrots, potatoes, orange, mustard, pangasius fillet and parsley.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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Remove the green from the carrots, cut the carrot in half lengthwise and cut in half.
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Halve the potatoes. Put the fennel, carrots and potatoes in a large bowl.
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Grate the orange zest of the orange. Mix the grater, oil and mustard and mix with fennel, carrots and potatoes.
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Season with pepper and salt.
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Cut the pangasius fillet into strips of 2 cm wide and sprinkle with salt. Carefully scoop through the vegetable mixture.
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Spread over a baking tray covered with baking paper and bake in the oven for about 25 minutes. Intermediate shoveling is not necessary.
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Cut the orange into 8 parts and the parsley fine. Sprinkle the dish with the parsley and serve the orange portions.
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Nutrition
410Calories
Sodium31% DV755mg
Fat5% DV3g
Protein64% DV32g
Carbs11% DV33g
Fiber32% DV8g
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