Cod and peppers pan

Ingredients for 4 servings:

• 600 g fish fillet(s) (cod fillet)
• ½ lemon(s), the juice
• 160 g ham, raw without fat
• 2 onions
• 2 bell peppers, yellow
• 2 bell peppers, red
• 2 stalk(s) celeriac
• 250 ml vegetable stock
• 2 tbsp Balsamic vinegar, lighter
• 2 tbsp tomato paste
• 800 g potatoes, boiled
• 2 tbsp parsley, chopped
• salt and pepper
• Paprika powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW – suitable, 5 p. per person

Salt the fish fillet, season with lemon juice, and dice. Dice the ham and fry in a nonstick pan until crispy. Cut the onions into rings, the bell peppers into strips, and the celery into chunks. Add the vegetables, sauté briefly, deglaze with stock, and cook for about 5 minutes. Stir in the vinegar and tomato paste and season generously with salt, pepper, and paprika. Add the fish cubes and heat for about 5 minutes. Serve the cod and bell pepper pan with potatoes. Sprinkle chopped parsley over the potatoes.