White fish with caper mayonnaise, rosemary potatoes and winter carrot

Name: white fish with caper mayonnaise, rosemary potatoes and winter carrot
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 500 g something crumbly red skinned potato; 400 g winter carrot; 1 tl dried rosemary; 2 el mild olive oil; 5 g fresh dill; 50 g capers; 3 el DandL mayonnaise with lemon; 0,5 el tap water; 340 g fresh pangasius fillet

Fish with potatoes from the oven with rosemary and winter carrot served with a mayonnaise with dill and capers.

Ingredients

Directions

Preheat the oven to 200 ° C.
Clean the potatoes and cut unpeeled in parts in length.
Peel the carrots, halve in length and cut into 3 cm slanted pieces.
Mix with the potatoes, rosemary and oil. Spread over a baking sheet covered with parchment paper.
Sprinkle with salt and griddle for about 25 minutes in the middle of the oven.
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.
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.
Serve the potatoes and carrots with the fish and caper mayonnaise. Sprinkle the fish with the rest of the dill.