Walleye with Vegetables and Parsley Pesto

Ingredients

• 500 g small red beet
• 500 g small yellow beet
• 250 g baby carrots
• Sea salt
• black pepper
• 120 ml olive oil
• 4 walleye fillets (about 200 g each)
• 2 handfuls parsley
• 1 Garlic clove
• 1 tbsp shelled almonds
• 1 tsp lemon juice
• 1 orange

Instructions

1. 1.

   Peel or leave unpeeled the red beet, yellow beet and carrots as desired. Slice the carrots lengthwise into halves or quarters and cut the beets into strips. Arrange the red and yellow beets on a baking sheet, season with salt and pepper, and drizzle with 2 tbsp oil.

2. 2.

   Bake in a preheated oven at 200 °C (fan‑forced 180 °C; gas: level 3) for about 30 minutes, turning occasionally and adding the carrots during the last 10 minutes.

3. 3.

   Meanwhile, rinse the fish, pat dry, season with salt and pepper, and cook in a hot non‑stick pan with 2 tbsp oil, browning each side for 3–4 minutes until golden brown.

4. 4.

   For the pesto, wash and shake off excess water from the parsley, remove leaves. Peel the garlic and blend it with parsley, almonds and remaining oil until smooth. Season with lemon juice, salt and pepper.

5. 5.

   Thinly slice the orange after thoroughly peeling it. Arrange the vegetables and fish on plates, drizzle with pesto, and serve.