At a glance
This fresh and easy lunch comes together in about 40 minutes, with roasted potatoes and carrots going into the oven while the fish crisps up in butter on the stovetop. The main task here is timing the vegetables so they're tender and golden when the fish hits the pan—it's all about getting everything ready to plate at the same time.
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Preparing the potatoes and carrots
Wash and dry the small potatoes, then place them on a baking tray. Drizzle with oil, season with salt and paprika. Roast at 200°C until tender. Do the same with the carrots, roasting them until soft as well.
For this step
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Frying the fish
Fry the fish in a knob of butter, seasoned with salt, pepper, and optionally some fresh herbs.
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Serving
Serve everything together with a scoop of yoghurt and a drizzle of oil.
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