Redfish in paprika cream sauce

Ingredients for 2 servings:

• 1 redfish fillet(s)
• 3 bell peppers, red
• 1 onion(s)
• 1 garlic clove(s)
• ½ cup crème fraîche
• 1 tsp, heaped paprika powder, sweet, smoked
• ½ tsp paprika powder, hot
• Parmesan
• olive oil
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and chop the onions and garlic. Cut 1/4 of the bell pepper into strips and finely chop the rest. Fry the finely chopped bell pepper, onion, and garlic in a little olive oil, then puree. Stir in the crème fraîche and both paprika powders, and season the sauce with salt. Pour some of the sauce into a baking dish, place the fish on top, and pour the remaining sauce over the fish. Arrange the bell pepper strips on top of the fish and sprinkle with Parmesan cheese. Bake in a preheated oven for 35 minutes at 180°C (top/bottom heat). For the last 5 minutes, set the oven to grill/top heat at 250°C (top heat) and grill until the cheese is brown.