Paprika rice casserole with fish fillet

Ingredients for 4 servings:

• 250 g salmon fillet(s), redfish or other
• 125 g rice (long grain rice)
• 500 g bell pepper(s) (color as desired)
• 250 ml vegetable stock (hot!)
• 1 onion(s)
• 1 garlic clove(s), or several
• 2 tbsp lemon juice
• 1 piece(s) ginger , (about size: half a thumb) alternatively ground
• 200 ml coconut milk, – 300 ml
• Salt
• pepper

Instructions

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

slightly Asian-inspired with coconut milk

Preheat the oven to 200°C (400°F). Prepare a deep casserole dish with a lid (or a casserole dish with a piece of aluminum foil for covering). Peel the onion and dice it into small cubes. Peel and finely chop the garlic. Wash and finely chop the bell pepper (about half strips). Add the onion, garlic, and bell pepper to the casserole dish along with the rice and the (hot!!) vegetable broth and mix well. Cover and place the dish on the middle rack of the oven. Cut the fish into pieces approximately 5×5 cm (if using frozen fish, please cut significantly smaller pieces to allow for cooking time) and season with salt and pepper (and the ground ginger). Drizzle with lemon juice and stir into the casserole after 20 minutes of baking. Add the coconut milk—the amount depends on how much the rice has absorbed the liquid; use at least 200 ml, max. 300 ml—and the chopped fresh ginger. Mix everything well again. Return the dish to the oven for another 30 minutes, turning the oven down to 180°C and removing the lid this time. After 30 minutes, remove a piece of fish and check if it’s cooked through (especially if using frozen fish). If not, let it cook for another 10 minutes or so. Variations: – Wholegrain rice needs a bit more liquid and a slightly longer (initial!) cooking time. – Instead of fish, you can also use previously seared turkey or pork strips, but in this case, fry the onion and – in some cases – the garlic along with the fish.