Pollock with sweet and sour bell peppers

Ingredients for 4 servings:

• 600 g pollock fillet(s) (Alaska pollock fillets), thawed
• 1 large onion(s), diced
• 1 garlic clove(s), squeezed
• 2 red bell peppers, cleaned and cut into strips
• 2 yellow bell peppers, cleaned, cut into strips
• 3 tbsp olive oil
• 2 bay leaves
• 500 g tomatoes, pureed
• 3 balsamic vinegar
• 1 tsp brown sugar
• salt and pepper
• Paprika powder, sweet
• some parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

inexpensive

Heat the oil in a large pan and briefly fry the onion, garlic, and bell pepper strips. Add the bay leaves and simmer covered for about 10 minutes. Add the tomatoes and stir to combine. Season the vegetables with vinegar, sugar, salt, pepper, and paprika. Rinse the fish fillets, season with salt and pepper, and arrange them on top of the vegetables. Cover and cook for another 5-10 minutes. Serve sprinkled with chopped parsley. Serve with rice or boiled potatoes.