Baked Pike-Perch with Vegetables and Yogurt Herb Sauce

Ingredients

• 2 piece pike-perch
• 5 small piece potato
• 1 piece zucchini
• 0.25 head cauliflower
• 2 piece carrot
• 1 to taste salt
• 2 tablespoon olive-oil
• 0.5 piece lemon
• 1 teaspoon garlic-powder
• 200 milliliter greek-yogurt
• 2 sprig parsley-leaf
• 2 sprig dill
• 1 sprig basil
• 1 clove garlic
• 1 tablespoon lemon
• 1 to taste salt

Tools

• oven
• bowl
• large-pot
• roasting-pan
• blender

Instructions

1. Make 3 slashes on each side of each fish. Sprinkle with salt, drizzle with olive oil and lemon juice. Set aside for 15 minutes.
2. Preheat the oven to 220°C (428°F).
3. Place the potatoes in a pot and cover with water. Bring to a boil, cook for 2 minutes, then drain.
4. Arrange the potatoes, zucchini, cauliflower, and carrots in an ovenproof dish. Drizzle with olive oil, season with salt, and sprinkle with granulated garlic. Toss everything together.
5. Arrange the pike-perch among the vegetables. Place the dish in the preheated oven.
6. Bake for 18–20 minutes, until the fish is cooked through and the vegetables are lightly browned.
7. Place all ingredients in a blender and blend into a smooth sauce.