A tasty second course with a perfect contrast between the softness of the fish and the smoothness of the cream made with milk and the crunchy vegetables.
Time of preparation
about 1 hour
Servings
4
What did I use
A baking tray, a non-stick pan, a non-stick whisk, a cutting board, a knife, aluminium paper, a wooden spoon
Ingredients
Frozen white fish, in blocks or fillets: 3
Red pepper: half
Potatoes, little: 3
Carrots, big: half
Onion: 1/4
Extra virgin olive oil as required
Milk: half a glass (Soy milk, unsweetened, is a perfect substitute for the normal whole milk)
Maizena: 1 teaspoon
Mixed herbs as required
How did I do
I preheated the oven at 200°C.
I washed the potatoes, I cut them in thick slices. I put them uniformly on a layer in the oiled baking tray, I sprinkled with salt and herbs and mixed well.
I put the fish fillets in the oiled baking tray as well and I covered with the pepper washed and cut into little pieces, the carrots peeled and cut in thin slices and the onion peeled and cut in thin slices. I added salt and some more oil.
I covered the baking tray with the aluminium paper and cooked in the oven for about one hour, taking off only the fish after about 50 minutes.
In the non-stick pan I whisked some milk with the maizena. I added salt and pepper and I put it on the heat until boiling. When the sauce started to become dense, I poured it on fish, vegetables and potatoes.
I served warm.
Buon appetito!
