Oven-Crispy Fish with Colorful Veggie Purée and Dill Dip

Ingredients

• 480 g FRoSTA (Oven-Crispy Fish)
• 400 g waxy potatoes
• 400 g Hokkaido pumpkin
• Salt
• 150 g FRoSTA organic young peas
• 0.5 bunch dill (10 g) or 2 tbsp FRoSTA dill
• 1 Garlic clove
• 1 Mini Cucumber
• 300 g yogurt
• 1 tsp lemon juice
• 1 tsp Mustard
• Pepper
• 200 ml hot milk
• 1 tbsp butter

Instructions

1. 1.

   Place frozen oven-crispy fish on a baking sheet and bake in a preheated oven at 220 °C (fan 200 °C) for 20–22 minutes until golden brown.

2. 2.

   Meanwhile, peel if necessary, wash, and cut potatoes and pumpkin into small pieces. Boil in salted water for about 15–20 minutes until tender. Cook peas in boiling water for 5 minutes, then drain, shock in cold water, and set aside.

3. 3.

   Wash dill, shake dry, and chop. Peel and mince garlic; peel, wash, and grate mini cucumber. Mix all into yogurt with lemon juice, mustard, salt, and pepper to taste.

4. 4.

   Drain potatoes and pumpkin, mash together, fold in milk and butter, season with salt and pepper, and stir in peas.

5. 5.

   Remove fish from oven, place the veggie purée on four plates, arrange the fish on top, and serve with dill dip.