Pike-perch fillets in French paprika and thyme sauce

Ingredients for 2 servings:

• 350 g fish fillet(s) (pike-perch)
• 8 spring onions
• 1 red bell pepper(s)
• 1 shallot(s)
• 2 tbsp butter
• 2 stalks of thyme
• 1 garlic clove(s)
• 400 ml fish stock
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the pike-perch fillets (if frozen), wash, pat dry, and season with salt and pepper. Dice the bell peppers and slice the shallots, and sauté both in 1 tablespoon of butter until translucent. Add the bell peppers, thyme leaves, and crushed garlic. Fill with 3/4 of the fish stock, bring to a boil, and simmer over low heat for 15 minutes. Puree the bell pepper stock in a blender, pour through a fine sieve into a saucepan. Sauté the spring onions with 1 tablespoon of butter in a pan. Briefly sear the fish on both sides, add the bell pepper stock, and reduce by half. Serve with green tagliatelle.