Oven-Baked Redfish with Brussels Sprouts, Carrots and Dill Quark
A light oven dish with tender redfish fillet, wintry Brussels sprouts and carrots, and fresh dill and lemon quark. It is low in fat, high in protein, and still filling.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 300 g Redfish fillet
- 250 g Waxy potatoes
- 300 g Brussels sprouts
- 200 g Carrots
- 1 pc Onion
- 1 pc Garlic clove
- 1 tbsp Olive oil
- 1 pc Lemon
- 150 g Low-fat quark
- 1 bunch Dill
- 1 tsp Sweet paprika powder
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Wash the potatoes and cut them into slices about 1 cm thick. Peel the carrots and cut them diagonally into pieces. Cut the onion into wedges and finely chop the garlic.
- Trim the Brussels sprouts, cut off the stems and halve the sprouts.
- Toss the potatoes, carrots, onion and Brussels sprouts with 1 tbsp olive oil, garlic, sweet paprika, salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20 minutes.
- Pat the redfish fillets dry, season with salt and pepper, and drizzle with half of the lemon zest and some juice.
- Push the vegetables to the side of the sheet, add the fish fillets and roast for another 12 to 15 minutes, until the fish is glossy white and cooked through in the center.
- Finely chop the dill. Mix the quark with the dill, the remaining lemon zest, some lemon juice, salt and pepper.
- Arrange the roasted vegetables with the fish on two plates and serve the dill and lemon quark alongside.