Salmon is an easy choice for a Sunday lunch. It always turns out good, it's really easy to make and it's not all that heavy. And S always likes it.
Oven-salmon with capers, bell peppers and carrot served with potato-broccoli mash (Ahjulõhe kapparite, paprika ja porgandiga, serveeritud porgandi ja brokkolipüreel):
1 salmon fillet (1/2 of a fish)
2 tbsp of marinated capers
2-3 stalks of fresh green onion
2-3 stalks of fresh dill
1/2 - 1 yellow bell pepper
1 medium carrot
salt and pepper
4-6 medium potatoes
1 medium broccoli
1 tbsp butter
Preheat the oven to 180 C. Season the fish fillet with salt and pepper and squeeze on the juice of the lemon.
Transfer the fish fillet into an oven-bag and onto an oven-tin.
Peel the potatoes, cut them into small chunks, floret the broccoli and boil with salt.
Chop the capers, dill, green onion and bell peppers and generously cover the fish with this mixture.
Julienne the carrot and sprinkle the carrot sticks on top of the fish.
Close the bag, cut off the corners and put in the oven for about 25-30 minutes.
When the potatoes and the broccoli are tender, drain the water, add the butter and mash. Add the warmed milk.
Serve with sour-cream and freshly ground black pepper.