Redfish fillet with paprika cream

Ingredients for 4 servings:

• 160 g rice, whole grain, dry weight
• Water (salt water)
• salt and pepper
• 4 red bell peppers
• 4 bell peppers, yellow
• 4 spring onions
• 400 g redfish fillet(s)
• 4 tsp lemon juice
• 4 tsp olive oil
• 4 tbsp vegetable broth
• 4 tbsp Cremefine for whipping
• Paprika powder
• 1 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the rice in salted water according to the package instructions. Cut the bell peppers into strips and the spring onions into rings. Roughly dice the redfish fillet. Season the redfish with lemon juice and salt. Heat a little oil in a non-stick pan, sauté the fish cubes for about 6 minutes, turning occasionally, and then remove. Sauté the bell peppers and spring onions in the remaining cooking juices. Add the broth, stir in the Cremefine, season with salt, pepper, and paprika, and fold in the parsley. Add the fish cubes and heat briefly again. Serve the redfish fillet with paprika cream and rice.