Louisiana fish fillet

Ingredients for 4 servings:

• 1 small red chili pepper(s)
• 3 tbsp lemon juice
• 4 tbsp olive oil
• 4 fish fillets, redfish or catfish, 200 g each
• 1 kg potatoes, floury
• 2 spring onions
• 50 g peanuts, salted
• 2 tbsp peanut butter (or butter)
• 300 ml milk
• Salt
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Split the chili pepper, remove the seeds and stem, and cut into thin strips. Mix with lemon juice and 2 tablespoons of oil. Cover the fish fillets and let them marinate in the chili marinade in the refrigerator for 30 minutes. Cook the peeled potatoes in salted water until tender. Meanwhile, slice the spring onions into 1/2 cm rings. Briefly toast the peanuts in a pan. Fry the fish, without the marinade, in the remaining heated oil for about 3 minutes per side. Mash the potatoes while hot, stir in the (peanut) butter and milk, and season with salt and nutmeg. Serve the fish with the spring onions and peanuts sprinkled with the puree. Serve with a leaf salad.