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White fish with caper mayonnaise, rosemary potatoes and winter carrot
Fish with potatoes from the oven with rosemary and winter carrot served with a mayonnaise with dill and capers.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes and cut unpeeled in parts in length.
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Peel the carrots, halve in length and cut into 3 cm slanted pieces.
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Mix with the potatoes, rosemary and oil. Spread over a baking sheet covered with parchment paper.
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Sprinkle with salt and griddle for about 25 minutes in the middle of the oven.
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Meanwhile, cut the dill finely. Let the capers drain, cut finely and mix with the mayonnaise, the water, half of the dill and some black pepper.
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Sprinkle the fish with pepper and salt. Heat the rest of the oil in a frying pan and fry the fish in 5 minutes until done. Turn halfway.
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Serve the potatoes and carrots with the fish and caper mayonnaise. Sprinkle the fish with the rest of the dill.
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Nutrition
775Calories
Sodium12% DV280mg
Fat66% DV43g
Protein64% DV32g
Carbs19% DV58g
Fiber56% DV14g
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