Potato and fish pan

Ingredients for 2 servings:

• 250 g potatoes, small
• 250 g cod fillet(s)
• 1 ½ tbsp lemon juice
• 1 bell pepper(s), red
• 1 onion(s)
• 1 tbsp oil
• 1 tsp mustard, grainy
• 1 egg(s)
• 3 tbsp dry white wine
• ½ tsp sweet paprika powder
• Salt and pepper from the mill
• ½ lemon(s), untreated, quartered
• 50 g olives, green
• some parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

a light meal

Boil the potatoes with their skins on in salted water until tender. Cut the cod into bite-sized pieces and drizzle with lemon juice. Slice the bell peppers. Peel and finely dice the onion. Preheat the oven to 200°C (top/bottom heat 180°C) (fan oven 180°C). Drain and peel the potatoes. Heat the oil in an ovenproof pan and sauté the onions until translucent. Add the potatoes and fry for 4 minutes. Add the bell peppers and fry for about 4 minutes. Season the fish cubes with salt, brush with the mustard, and add to the pan. Fry for about 5 minutes over medium heat. Season with salt and pepper. Whisk together the egg, wine, a pinch of salt, a pinch of pepper, and paprika. Pour into the pan and bake everything in the oven for about 6 minutes. Sprinkle with olives. Garnish with lemon wedges and, if desired, parsley.