Lemony fish with chervil sauce
served with fried zucchini and hard cheese mash
Today it will be especially protein-rich with a tender fish fillet.
In combination with balanced side dishes you enjoy healthy and delicious.
Allergens:Fish or fish products-Milk or milk products (including lactose)-Selery or celery products
Please also refer to the ingredient and allergen information on the product label.
Total time: 35 minutes
Working time: 35 minutes
Difficulty level: Medium
What you should have at home
pepper* to taste
Milk*(Contains milk or milk products (including lactose))
per servingper 100g
Energy (kJ) 2835 kJ
Energy (kcal) 677 kcal
Fat 30.0 g
thereof saturated fatty acids 13.0 g
Carbohydrates 59 g
thereof sugar 11.0 g
Protein 37 g
Salt 2.0 g
§ -Baking tray
§ -Small saucepan
Heat plenty of water in the kettle. Preheat the oven to 220 °C top/bottom heat (200 °C convection oven). Peel the potatoes and cut into approx. 2 cm pieces.
Place potatoes in a large pot with plenty of hot water, salt, bring to a boil and cook potato pieces in it for approx. 15 min. until tender.
Cut off ends of zucchini and cut zucchini into 0.5 cm thick slices. Peel garlic. Place zucchini slices in a large bowl. Add garlic and mix with 1 tablespoon [1.5 | 2 tablespoons] oil, salt and pepper*. Spread zucchini on a baking sheet covered with baking paper, leaving a little space for the fish.
Wash lemon with hot water. Cut half of the lemon into 4 [6 | 8] thin slices and cut remaining lemon into wedges. Season fish with salt and pepper and place on baking tray. Cover fish with lemon slices and drizzle with 1 tbsp [1.5 | 2 tbsp] oil. Place zucchini and fish in the oven and bake for 12 - 15 min. until fish is cooked and zucchini is soft.
In a small saucepan, mix cream with vegetable stock powder, bring to a boil over medium heat, cook for 2 - 3 min. and allow to thicken. Season with salt and pepper. Pluck leaves from chervil and parsley and finely chop herbs separately.
After cooking time, drain potatoes in a sieve and return to pot. Add hard cheese and a sip of milk, mash to a creamy puree and season with salt and pepper*. Tip: If you don't have milk at home, you can also add a sip of cooking water!
Just before serving, add chopped chervil and half of the parsley to the sauce. Spread hard cheese and potato mash on plates and top with remaining parsley. Arrange fish and zucchini on top and enjoy everything with chervil sauce and lemon wedges.