ready in 2 minutes
Nothing added – 100% natural
great taste

Fish in a Flash



Johnny Be Good
Organic mini potatoes
Johnny Be Good
Organic carrot slices
A fillet
of fresh sea-bass, kingfish or other whitefish with skin-on.
A dash of
olive oil or a small knob of butter
A spoonful
of fresh pesto
A handful
of pinenuts or sunflower seeds
1 tbsp
of crème fraiche
1 teaspoon
of coarse mustard
of lemon
A sprig
of fresh dill
Johnny Be Good

How to Cook


In a small bowl, mix 1 spoon of crème fraiche with 1 teaspoon of coarse ground mustard and a squeeze of lemon-juice. Set aside.


Use a non-stick pan or whatever is your easiest frying pan. Pour olive oil into the hot pan (or use some butter or a mixture of both) Pan-fry the fish skin side down first for 2,5 minute. Flip over and fry the other side for 2,5 minutes. Season with pepper.  Take out of the pan, wrap in aluminium foil and set aside.


Cut the mini potatoes in rough halves or slices. Open the carrots slices and squeeze them straight into a hot pan. Stir everything around the pan for a minute or so, to give the potatoes some brown edges.


Add a spoonful of fresh pesto (or your favorite sauce) Stir for another minute. Add some pinenuts or sunflower seeds for a crunch


Serve onto a plate. Add your fish fillet and a generous spoonful of sauce on the side. Add dill for the finishing touch. Enjoy!