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!