John Myers
Ingredients for 2 servings:
- 2 fish fillets (Pangasius approx. 150 g each)
- 1 pepper(s), red, pointed
- 1 bell pepper(s), yellow-green, pointed
- 1 beefsteak tomato(s)
- 300 g jacket potatoes
- some lemon juice
- Herbs to taste
- some white wine
- Fat (vegetable cream) for frying
- pepper
- Salt
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
something light for the summer
Cut the fish fillet (if frozen, remove it from the freezer the night before) into pieces and sear in the heated vegetable cream. After searing, season with salt and pepper, and drizzle lightly with lemon juice. Push the fish fillet pieces to the side of the pan and place the finely chopped bell peppers and beefstew tomato in the center. Cover the pan and simmer the vegetables over medium heat until tender. Add herbs (I used some fresh rosemary, thyme, dill, basil, and a few peppermint leaves—it’s all a matter of taste; you can also use dried Provençal herbs, just experiment). Add the sliced potatoes almost at the end and add a splash of strong, dry white wine to finish cooking. Serve in the pan. A white wine spritzer goes very well with this dish (I used the same Soave that I used for the preparation).
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