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Fish – peppers – rice pan

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Ingredients for 4 servings:

  • 5 fish fillets (perch)
  • 3 bell peppers, red, yellow, green
  • 1 cup of cream
  • ¼ liter tomato sauce
  • salt and pepper
  • basil
  • 1 dash of lemon juice
  • n. B. spice(s)
  • 2 cups rice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with tomato cream sauce

Season the fish fillets with salt, pepper, and lemon juice, cut into small pieces, and sauté lightly in a pan with oil. Add the diced bell peppers and simmer gently on low heat. Add the tomato sauce (preferably pre-seasoned; leftovers from the day before, like pizza making, work well) and a cup of cream, and simmer until simmering. Season to taste. Once the rice is cooked, mix everything together.

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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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