Roasted whitefish with potatoes and broccoli

Servings of roasted portions of whitefish, garnished with boiled potatoes and broccoli, garnished with sauteed mushrooms.

Ingredients:

Rule for 4 servings: 4 pcs of mushrooms (about 800 g) lemon juice thyme colored ground pepper salt butter and olive oil to sear the fish For garnish: 400 g mushrooms 400 g broccoli 400 g of potatoes 1 dcldry white wine butter mildly salted water salt

Procedure:

1. 1. Scrape the potatoes into cubes and cut the broccoli into florets
3. Put the prepared potatoes into salted water and add the broccoli about 5 minutes before boiling
4. Slice the mushrooms, fry them in butter, pour the wine over them and simmer for a while
5. Fry the mushrooms in butter mixed with a little oil, sprinkle the plates with the sautéed mushrooms and garnish with the drained potatoes and broccoli.