Mint, baked with spicy potatoes

1. Stage

Cut the pollock fillet into portions.

2. Stage

Chop carrots into large strips.

3. Stage

Cut the potatoes in 4-5 mm wide slices.

4. Stage

In a bowl with potatoes add 2 tablespoons of vegetable oil, add spices: a mixture of Provencal herbs (1 tsp.), bay leaf (2 pcs.), salt, cumin (1 tsp.), sweet paprika (1.5 tsp.). Cover the potatoes with the spices.

5. Stage

Add 3 tablespoons of vegetable oil to a baking dish and add the potatoes.

6. Stage

Add carrots.

7. Stage

Place the pollock fillets. Sprinkle the fish with lemon pepper and salt to taste, drizzle a little vegetable oil. Cover the form with foil and put it in an oven heated to t180-190C. Bake until the potatoes are soft. Check the readiness with a fork.

8. Stage

Then take the mold out of the oven, sprinkle with grated cheese, and put it back in the oven to brown the top layer on the grill.

9. Stage

Bon appetit!