Redfish with mustard cream

Ingredients for 2 servings:

• 1 bell pepper(s), red
• 2 shallots
• 2 tsp butter for spreading
• 2 redfish fillets, 200 g each
• 1 jar white wine
• 3 tbsp crème fraîche
• 1 ½ tsp mustard, medium hot
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Oven dish

Preheat the oven to 200°C (top/bottom heat). Trim and wash the bell peppers, then finely dice them. Peel and chop the shallots. Grease two small gratin or casserole dishes with a little butter. Divide the diced bell peppers and shallots between the dishes. Rinse the fish with cold water and place on top. Season with salt and pepper. Pour in the white wine. Cut two pieces of parchment paper and brush them with butter. Cover the fish with them, pressing down firmly. Place the dishes on the oven rack and bake on the middle shelf for about 20 minutes. Pour the liquid from the dishes into a saucepan and simmer over high heat until reduced slightly. Mix the crème fraîche and mustard together and stir into the stock. Do not allow the sauce to boil again. Season with salt and pepper and pour the sauce over the fish. Serve with potatoes tossed in parsley and butter.