Warming the pans while your page comes together
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Arctic char fillets and root vegetables roast together on one tray, finished with a cool sour cream and dill sauce — a simple oven dinner with no extra pans to wash.
Hanna Jónsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Fiskur og grænmeti
Dillsósa
Vegetables
Preheat the oven to 220°C (200°C fan). Cut the carrots and sweet potatoes into 1.5–2cm pieces and the red onion into wedges. Toss the vegetables with 2 tablespoons of the oil, salt and pepper on a baking-paper-lined sheet pan.
Slide the pan into the oven and roast the vegetables for 20 minutes, stirring once halfway through, until almost tender.
Sauce
While the vegetables roast, whisk together the sour cream, Dijon mustard, mayonnaise (if using), lemon zest, half the lemon juice and the chopped dill. Season with salt and pepper and chill until serving.
Fish
Season the arctic char fillets with salt, pepper and the remaining lemon juice.
Take the pan out of the oven, push the vegetables aside and nestle the fillets skin-side down among them. Drizzle the remaining oil over the fish.
Return the pan to the oven and roast for 10–12 minutes, until the fish flakes easily and is just opaque all the way through (about 54°C in the center).
To serve
Plate the vegetables and fish, drizzle some of the dill sauce over the top, and put the rest of the sauce and extra fresh dill on the table.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
640
kcal
Calories
36.8
g
Protein
38.7
g
Fat
36.5
g
Carbs
6.8
g
Fiber
This is best eaten fresh, since the sauce is coolest and the fish is nicest straight off the tray — but any leftover fish flakes nicely over rye bread or into a salad the next day.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
