Redfish with paprika and apricot sauce

Ingredients for 4 servings:

• 800 g redfish fillet(s)
• 3 red bell peppers
• 1 can apricot(s) (425 ml)
• 2 onions
• 20 g fresh ginger
• 60 g butter
• 3 tbsp lemon juice
• Flour
• 1 chili pepper(s), red, if desired
• 1 tbsp vegetable broth (instant)
• Salt
• Cayenne pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

from fruity – sweet – sour to spicy

Wash the fish, pat dry, drizzle with lemon juice, season with salt, and coat in flour. Wash, quarter, and deseed the bell peppers. Dice 2 quarters and chop the rest very finely. Drain the apricots, reserving the juice, quarter 8 apricot halves, and chop the rest very finely. Finely dice the onions. Peel and finely chop the ginger. Sauté the onion and ginger in a saucepan with half the butter. Add the small bell pepper pieces and the small apricot pieces to the pan and sauté for 5 minutes. Mix 200 ml water, 7 tablespoons apricot juice, and 1 tablespoon vegetable stock, add to the pan, and simmer covered for about 15 minutes until soft. If you like, deseed and finely chop the chili pepper, and add it to the boil. Purée the sauce in the pan and season with salt and cayenne pepper. For a fruitier flavor, add the apricot juice to the sauce. Keep the sauce warm; it doesn’t need to be boiled. Fry the fish in the remaining butter. I recommend serving it with noodles, preferably green. Serve everything on warmed plates and garnish with the diced bell peppers and apricots.