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| Estimated Times |
Preparation time: 15
Cooking time: 20
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Ingredients
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1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
55
60
65
70
75
100
125
150
175
200
225
250
servings
| 600 | g | Carrots |
| 2 | pcs. | Orange ~400 g |
| 250 | g | Cherry tomatoes |
| 0.5 | bunch | Fresh basil ~10 g |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 500 | g | Plaice fillet |
| 300 | g | Fresh pasta |
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Directions
Peel and roughly chop the carrots.
Boil the carrots in the orange juice for 5 mins.
Add the cherry tomatoes, reduce the heat and let the vegetables simmer for a further 2 mins.
Add coarsely chopped basil and season with salt and pepper.
Place two plaice fillets on top of each other and roll together.
Sprinkle with salt and pepper and place the fish in a pan.
Pour 2 dl water into the pan and allow the fish to simmer, covered, for 10 mins.
Cook the pasta according to the instructions on the packet.
Serve the plaice fillets with the orangy carrots and pasta.
Tip
Instead of plaice, you can use dab or flounder.
Nutritional data
507 Kcal Per Serving
F: 5 g, P: 34 g, C: 86 g, DF: 10 g
2,029 Kcal (98 Kcal/100 g)
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