Baked Haddock with Mustard Carrots

Ingredients

• 600 g Carrots
• 1 tbsp Olive Oil
• 150 ml Vegetable broth
• Salt
• Pepper
• 2 sprigs parsley
• 150 g Sour cream
• 1 tbsp Medium-hot mustard
• 600 g Haddock fillet (ready-to-cook, skinless)

Instructions

1. 1.

   Peel the carrots and slice them.

2. 2.

   Heat 1 tbsp of oil in a pan, sauté the carrots in it, pour in the broth, season with salt and pepper, cover and cook for 3-4 minutes.

3. 3.

   Wash the parsley, shake it dry and chop it.

4. 4.

   Mix the sour cream, mustard and parsley.

5. 5.

   Rinse the fish fillets under cold water, pat them dry and season with salt and pepper.

6. 6.

   Brush a baking dish with the remaining oil. Mix half of the cream mixture with the carrots and fill everything into the baking dish. Place the fish on top and pour the remaining cream mixture over it. Bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) in the middle rack for 20-25 minutes.