Pollock with Carrots and Onion

Scrub the potatoes well and boil them until tender, about 20–30 minutes.

Slice the onion into rings. Heat a frying pan with margarine and cook the onion over medium heat until golden and soft.

Peel the carrots, cut into pieces, and boil until tender in a little water. Drain, then stir in the butter, capers, lemon juice, and finely chopped basil.

Check the fish for any bones and cut into portion-sized pieces.

Mix together the flour, salt, and pepper. Coat the fish pieces in the flour mixture.

Heat a frying pan with margarine and fry the fish over medium heat until golden on both sides and it starts to flake.