Cod with caper vegetables

Ingredients for 4 servings:

• 4 cod fillets, each about 150 g
• 2 leek(s)
• 1 bell pepper(s), red
• 1 onion(s)
• Oil for frying
• 1 butter
• 1 tsp sweet paprika powder
• Worcestershire sauce, a few dashes
• salt and pepper
• 4 tbsp capers with broth
• 4 tbsp crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

but it also goes well with redfish, haddock or pollock

Clean the fish fillets and season lightly with salt. Wash the leeks and slice into rings. Trim the bell pepper and slice into thin strips. Halve the onion and slice into half-moons. Heat the oil in a large, lidded pan and melt the butter. Stir in the onion, leek, and bell pepper and sauté for about 5 minutes. Season the vegetables with paprika, Worcestershire sauce, salt, and pepper, and simmer for about 10 minutes. Mix in the capers and stock. Arrange the fish fillets on top of the vegetables, cover the pan, and simmer gently for 10 minutes. Sprinkle the crème fraîche over the vegetables in small dollops. Bulgur wheat goes excellently with this dish.