Cod and pepper pan

Ingredients for 2 servings:

• 200 g cod
• 3 spring onions
• 1 bell pepper(s), red
• 6 tomatoes
• 200 ml coconut milk
• 150 ml vegetable stock
• 1 dashes lemon juice
• Salt and pepper, from the mill
• 2 tbsp rapeseed oil, cold-pressed
• 100 g basmati rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Remove the roots from the spring onions, wash them, and slice them into thin rings. Remove the stems and cores from the bell peppers, then wash and slice them into pieces. Wash the tomatoes, remove the cores, and cut them into quarters. Cut the fish into pieces and drizzle with lemon juice. Cook the rice in boiling salted water according to the instructions until al dente. Pour into a sieve and drain. Heat the oil in a pan. Sauté the spring onion rings and bell pepper pieces. Add the tomatoes and sauté briefly. Deglaze with the vegetable stock and coconut milk and simmer for about 10 minutes. Season with salt and pepper. Add the cod to the bell pepper and tomato pan and let it simmer over low heat for about 5 minutes. Season again with salt and pepper, if desired. Serve the pan-fried dish on deep plates and serve with the rice.