Fischfilet mit Erbsenpüree und Ofenkarotten

Zubereitung

1. Heat the oven to 200 °C. Cut the carrots into sticks, toss with half the olive oil, salt and thyme and roast for 25 minutes.
2. Cook the peas for 4 minutes, then blend with a splash of the cooking water, the lemon juice, mint and salt.
3. Season the fish with salt and pepper and fry in the rest of the oil for 3 minutes on each side.
4. Serve the fish on the pea purée with the carrots.