Oven-Baked Fish with Sweet Potato Fries, Herb Dip and Fresh Cucumber Salad

Ingredients

• 1 pack of FRoSTA Oven-Baked Fish (choose Crunchy Kross or Creamy Kross)
• 400 g sweet potatoes
• 1 tbsp plant oil
• coarse salt
• 1 cucumber salad
• 1 Shallot
• 100 g plain yogurt
• 0.5 pack of FRoSTA dill (finely chopped and sprinkle‑ready)
• 0.25 Lemon
• salt (and pepper)
• 250 g quark
• 0.25 pack of FRoSTA chives (finely chopped and sprinkle‑ready)
• 1.5 tsp FRoSTA garlic (finely chopped and sprinkle‑ready or 1 clove)
• salt (and pepper)

Instructions

1. 1.

   Sweet potato fries: preheat the oven to 200°C fan. Peel sweet potatoes and cut into finger‑wide sticks. Line a baking tray with parchment paper, drizzle lightly with oil, arrange the sticks, and bake for about 20 minutes.

2. 2.

   Prepare the oven‑baked fish on a second tray according to package instructions.

3. 3.

   Cucumber salad: wash cucumber and slice thinly or into strips using a vegetable grater if desired. Dice shallot and add to cucumber. Squeeze lemon juice and mix with yogurt in a bowl. Add half the dill, season with salt and pepper, stir well. Pour over cucumber and shallot mixture, then stir again.

4. 4.

   Herb dip: place quark in a bowl, fold in chives and garlic, add remaining dill, combine. Season with salt and pepper to taste.

5. 5.

   Finally: after baking, sprinkle sweet potato fries with coarse sea salt and serve.