Ingredients
1 bell pepper
2 carrots
A piece of zucchini
200 grams of pike perch fillet
¼-½ tsp of salt
A pinch of lemon pepper
½-1 tsp of dill
For decoration:
1 lemon in lobes
Fresh dill
Sauce for the fish:
1 dl of sour cream
2-3 tsp of dryed dill
Preparation
Pike perch on a vegetable bed
11
1. Preheat the oven to 200 degrees.
2. Dice the peeled carrots and the rinsed bell pepper and put them in a buttered casserole.
3. Place the fish on top of the vegetables in the casserole. Sprinkle the spices on top of the fish.
4. Cook the fish and the vegetables in the oven for 20-30 minutes.
5. Decorate the fish after cooking with lemon lobes and fresh dill.
6. Measure the ingredients of the sauce on a bowl and mix them together. Serve the sauce with the fish and the vegetables.