Roasted Carrots and Potatoes with Butter-Fried Fish Fillet

Step-by-step method

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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.

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  2. 2/3

    Frying the fish

    Fry the fish in a knob of butter, seasoned with salt, pepper, and optionally some fresh herbs.

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  3. Serving

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    Serving

    Serve everything together with a scoop of yoghurt and a drizzle of oil.

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Roasted Carrots and Potatoes with Butter-Fried Fish Fillet

bohynekuchyne
Active time total 43 min
Prep — Cook 43 min
8 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

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What's in it?

557 kcal

Calories

55 g

Carbohydrates

24 g

Fats

34 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Roasted garden carrots, potatoes and a piece of good fish fried in butter? A fresh lunch for any day. I still have carrots left over from the garden, but I used the very last of them for this recipe. It turned out really well, so I'll be growing them again next year! I also want to order some wildflower seeds for the garden, and I'm already looking forward to next season's gardening.

Gluten-free Fish High-protein Main Course Healthy

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