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Carrot mix

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  • 3 pcs carrot, thinly sliced
  • 1 pcs onion, peeled, thinly sliced
  • 1 pcs zucchini, thinly sliced
  • 1 clove garlic, peeled, mashed
  • 1 pcs olive oil
  • 0.125 tbsp freshly ground black pepper
  • 1 pinch salt

  1. Preheat oven to 180°C.
  2. Mix together the carrot, onion, zucchini, and garlic in a medium bowl until well-combined, then add the olive oil, black pepper, and salt, then toss well.
  3. Place 2 baking sheets into the baking plate (approx. 60x50cm).
  4. Divide the mixed vegetables into two equal portions and arrange them on the middle of the paper (this will be the base for fish fillets).
  5. Pinch the parchment paper around the edges to create the shape of a half moon. Make sure you seal well to ensure the steam doesn’t escape.
  6. Place the baking plate into the oven and bake for around 12 minutes or until the vegetables and the fillets on top is cooked through (this depends on how thick the fillets were).
  7. Cut open the parchment paper and remove any herb sprigs that you add as seasoning for the fish.
  8. To serve, pour the vegetables on a plate and place the fillets on top of the vegetables using a spatula. Don’t leave any juices behind.

Good points

  • Very low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • Very high in manganese
  • High in magnesium
  • High in phosphorus
  • Very high in potassium
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 36.59 kcal
Carbohydrates: 7.63 g
Cholesterol: 0 mg
Sugar: 3.68 g
Protein: 1.25 g
Fat: 0.55 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com