Breaded fish fillet with bell peppers

Ingredients for 2 servings:

• 2 bell peppers, yellow
• 6 cocktail tomatoes
• 2 shallots
• 1 tbsp sugar
• 1 tbsp balsamic vinegar, light
• 50 g whipped cream
• Salt and pepper from the mill
• some vegetable stock powder
• 2 redfish fillets or cod fillets
• 2 tbsp flour
• 2 tbsp breadcrumbs
• 1 egg(s)
• 1 sprig of parsley
• some oil for frying

Instructions

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

Halve the peppers, trim and roughly chop. Halve the tomatoes. Peel the shallots and slice into rings. Heat the oil in a pan and fry the onions over medium heat for 3-4 minutes until translucent. Stir in the peppers and tomatoes and fry for 2 minutes. Add the sugar and caramelize, deglaze with cream and vinegar, and bring to a boil briefly. Season with salt, pepper, and vegetable stock. Season the fish fillets with salt and pepper. Coat in flour, egg, and breadcrumbs. Heat the oil in a non-stick pan and fry the fish fillets on both sides for 3-4 minutes. Wash the parsley, shake dry, and chop finely. Arrange the peppers and fish fillets on plates and sprinkle with parsley. Serve with mashed potatoes or tagliatelle.