Hitum pönnurnar á meðan síðan hleðst
Merki eru sett sjálfkrafa og geta verið röng. Skoðaðu hráefnin ef þú þarft að forðast eitthvað.
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
Greint sjálfkrafa út frá hráefnalistanum og ekki tæmandi ofnæmisyfirlýsing. Lestu alltaf á umbúðirnar.
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.
Áætlað út frá hráefnagögnum, ekki mælt á rannsóknarstofu. Nutri-Score er reiknað úr sömu tölum.
Í skammti
640
kcal
Hitaeiningar
36.8
g
Prótein
38.7
g
Fita
36.5
g
Kolvetni
6.8
g
Trefjar
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.
Uppskriftaaðstoð Matinn skrifaði þetta út frá upprunalegu uppskriftinni.
Kláraðu máltíðina.
