Hake cutlets with chili and pineapple

Ingredients for 4 servings:

• 4 fish fillets (hake cutlets)
• 1 pineapple
• 1 bunch of spring onions
• 1 red chili pepper(s)
• 1 tbsp butter
• 1 ½ tsp sugar
• 5 cl white rum
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preparation in a roasting bag

Remove the rack from the oven and preheat the oven to 175 degrees Celsius. Cut off about 50 cm of the roasting bag. Seal one end according to the package instructions. Set aside. Cut the top off the pineapple. Peel the pineapple, quarter it lengthwise, and remove the stem. Dice the flesh. Wash and trim the spring onions. Cut the white onions into 1-2 cm pieces and slice the green leek into rings. Cut the chili pepper lengthwise, remove the seeds, wash it, and slice it into rings. Heat the butter, fry the pineapple, add the white onions, and fry briefly. Sprinkle with sugar, then remove from the oven. Deglaze the pan with rum and season with salt and pepper. Distribute the pineapple, cooking juices, and half of the chili pepper evenly in the prepared roasting bag. Rinse the fish cutlets, pat dry, season with salt and pepper, and place them on top of the pineapple in the roasting bag. Now seal the other end of the roasting bag. Pierce the roasting bag two or three times from the top, or cut a small slit perpendicular to the weld with scissors. Carefully place it on the cold oven rack. Cook on the bottom rack of the oven at 175 degrees Celsius for about 25 minutes. Then cut open the foil, garnish the chops with the green leeks and the remaining chili pepper, and serve. Basmati rice and Californian white Chardonnay go well with this.