Redfish fillet on bell peppers

Ingredients for 2 servings:

• 2 redfish fillets, approx. 160 – 180 g each
• 3 bell peppers, red, yellow, green
• 2 m.-sized onion(s)
• 1 bag of rice
• 100 g crème fraîche with herbs
• 30 g tomato paste
• 20 g clarified butter
• 1 tsp paprika powder
• ¼ tsp cayenne pepper
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rinse the redfish fillets with cold water, pat dry, and season with salt and pepper. Dice the onions and bell peppers. In a large, shallow saucepan, sauté the onions in clarified butter until translucent. After 5 minutes, add the bell peppers and sauté over medium heat. After another 5 minutes, place the fish fillets on the bell peppers and sauté over medium heat with the lid closed for 10 to 12 minutes. Cook the rice in a boil-in-the-bag according to the package instructions. Remove the fish and bell peppers from the pan, arrange on plates, and keep warm. Mix the remaining vegetable and fish stock with the crème fraîche and tomato paste, season with paprika and cayenne pepper, heat through, and serve as a sauce.