Baked Fish for Fish-Fasting Days

1. 1 Pollock filletpack 600 g ≈ $5.50 180 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Carrots≈ $1.50 per kg 70 g
4. 4 Tomatoes≈ $4.67 per kg 100 g
5. 5 Lemon≈ $4.65 per kg 20 g
6. 6 Sunflower oil 10 ml
7. 7 Dillpack 50 g ≈ $1.80 8 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the fillets dry, season with salt and pepper, and drizzle with lemon⁵ juice.

2. Slice the onion² into half-rings, grate the carrot³, and cut the tomato⁴ into rounds.

3. Grease the baking dish, layer the onions² and carrots³, then place the fish and tomatoes⁴ on top.

4. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes.

5. Remove the foil and bake another 5–7 minutes until the fish is opaque and flakes easily with a fork. Sprinkle with fresh dill⁷.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.