Pollock fillet with plantains and peanut sauce

Ingredients for 2 servings:

• 350 g fish fillet(s) (pollock fillet)
• Sea salt, coarse
• 2 bananas (plantains)
• 1 pointed pepper
• 1 small onion(s)
• 1 thin carrot(s)
• lots of olive oil
• 100 g peanut butter
• 50 g tomato paste
• 1 shot of water

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

First, peel the plantains. Then slice them crosswise and soak them in lukewarm water for 20 minutes. In the meantime, prepare the vegetables. Chop the onion, slice the carrot, and cut the bell pepper into rings. Season the fish and cook it in a pan over low heat for a few minutes. Pan-fry or deep-fry the plantain slices in a pan with plenty of oil. They may look slightly burnt on the outside; only then will they be cooked through. For the peanut sauce, heat a pot with a little oil and briefly fry the chopped onion. Then add the peanut butter, tomato paste, and a little water to the pot and stir together over moderate heat. Then add the carrot to the sauce. Simmer until the carrot is tender. Season to taste. Garnish with the bell pepper rings to serve. If you like, you can also cook the bell pepper rings in the sauce.