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Fish fillet with paprika sauce

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Ingredients for 4 servings:

  • 4 fish fillets (redfish, pollock, victoria perch, etc.)
  • 2 tbsp lemon juice
  • salt and pepper
  • 4 bell peppers, red
  • 200 g onion(s)
  • ½ bunch chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

easy preparation – suitable for almost any fish fillet – low in calories

Rinse the fish fillets in cold water, pat dry, and drizzle with lemon juice. Season with salt and pepper. Wash the bell peppers, halve, deseed, and dice. Cook in about 125 ml of water for about 5 minutes. Then puree with a hand blender or blender. Season with salt and pepper to taste. Peel the onions, slice them into rings, and cook in the bell pepper sauce for about 10 minutes. Place the fish fillets side by side on the bell pepper sauce and simmer for 10 minutes until cooked through. Finely chop the chives. Sprinkle over the fish fillets. Serve with herbed rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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