Redfish with curry vegetables

Ingredients for 2 servings:

• 1 red bell pepper(s)
• 1 stalk(s) leek
• 150 g mushrooms, preferably brown
• 1 piece(s) ginger, small
• 1 tbsp curry
• ½ tsp cumin
• ½ tsp coriander
• 1 tbsp oil
• 1 tbsp flour
• 125 ml vegetable stock
• 300 g redfish fillet(s)
• 1 tbsp lemon juice
• salt and pepper
• 100 g natural yogurt, 1.5% fat
• 1 tsp honey

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 11 hours; Total time approx. 1 day 11 hours 15 minutes

for participants of the WW program 2 portions of 4.5 P each

Wash and trim the vegetables, dice the bell peppers, thinly slice the mushrooms, and thinly slice the leeks. Peel and chop the ginger. Sauté the curry, cumin, coriander, and ginger in hot oil. Briefly fry the vegetables. Dust with flour and deglaze with stock. Cover and simmer over low heat for about 8 minutes. Rinse the fish, pat dry, drizzle with lemon juice, and season. Place on the vegetables and let stand for another 7 minutes. Remove from the heat and keep warm. Add the yogurt and honey to the vegetables. I wouldn’t do without the honey yogurt, as it really adds a kick to the dish. Other fish is also possible; it was also very tasty with pangasius. Rice is delicious with it.