Pangasius fillet with zucchini and pepper vegetables

Ingredients for 4 servings:

• 4 pangasius fillets
• some lemon juice
• 1 m.-large zucchini
• 1 bell pepper(s), red
• 1 onion(s)
• 1 tbsp, crushed paprika powder, sweet
• 1 tbsp, leveled tomato paste
• 100 ml cream
• 100 ml wine, as desired
• n. B. roux
• Oil for frying
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Quickly prepared, spicy vegetables with tender fish fillet

Thaw the pangasius fillets or let them thaw slightly, then rub them with a little lemon juice. Wash the zucchini and bell pepper and cut them into bite-sized pieces. Quarter the onion, cut it into strips, and sauté it in a little oil in a pan, then add the bell pepper and zucchini. Stir in the paprika, salt, and tomato paste, then pour in 150 ml of water. Sauté the vegetables over low heat with the lid closed for about 5 minutes until they are tender enough to bite. Meanwhile, fry the fish fillets in a little oil in a non-stick pan, season with salt and pepper, and add some of the vegetable liquid from the pot to the pan. Carefully finish sautéing the fillets with the lid closed. Finally, add the cream and wine to the vegetables, add a little more water if needed, thicken with a roux, and season the vegetables again to taste. Place the fish fillet on a plate and scatter the vegetables over the fillet. Serve with potatoes, rice, or white bread.