Pangasius in onion sauce

Ingredients for 2 servings:

• 2 fish fillets (Pangasius), approx. 250 g each
• Salt
• 1 tsp, levelled black pepper
• 2 onions
• 2 garlic cloves
• 4 tomatoes
• 1 large lemon(s), untreated
• 3 tbsp oil
• 1 tbsp paprika powder, sweet
• 1 tsp sambal oelek
• 2 tsp brown sugar
• 1 bunch of flat-leaf parsley

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Season the pangasius with salt and pepper on both sides. Peel and finely chop the onions and garlic. Briefly blanch the tomatoes, remove the stems, peel, quarter, and deseed, then chop. Wash and dry the lemon. Grate the zest and squeeze out the juice. Heat the oil. Fry the onions and garlic in it for 5 minutes until translucent. Sprinkle the bell peppers over the pangasius and sauté for about 30 seconds, stirring continuously. Stir in the tomatoes, lemon juice and zest, sambal oelek, salt, sugar, and pepper. Cover and simmer over medium heat for 10 minutes, until the tomatoes are cooked through. Then add the pangasius to the sauce and simmer over low heat for about 15 minutes. Wash and finely chop the parsley. Sprinkle over the dish to finish. Serve with rice or noodles.