Pollock fillet in onion and paprika marinade with rice

Ingredients for 2 servings:

• 4 m.-sized fish fillet(s) (pollock)
• 1 large onion(s)
• 1 bell pepper(s), red
• 2 limes, the juice
• 4 tbsp honey, liquid, clear
• 4 tbsp apple juice
• 2 tbsp paprika powder, sweet
• 1 cup basmati
• Salt
• Pepper, freshly ground

Instructions

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

Pour the lime juice into a bowl and mix it with the honey and apple juice. Dice the onion and bell pepper and add both to the liquid. Finally, add the paprika and a generous pinch of salt and pepper. Stir the marinade and let it sit for 10 minutes. Place the pollock fillets, still frozen, side by side in a baking dish and cover with the marinade. Cook in a preheated oven at 220°C for about 30 minutes. The rice can be cooked in the microwave or in a saucepan with two cups of water (without adding salt or stock!) for about 10 minutes, until the water has been absorbed or evaporated. Once prepared, serve the pollock on a plate next to the rice. Drizzle any excess marinade over the rice.