Redfish on bell peppers à la Didi

Ingredients for 1 servings:

• 125 g redfish fillet(s)
• 1 tbsp white wine vinegar
• 250 g bell pepper(s), colored, diced
• 1 tbsp chives, freeze-dried
• 1 clove(s) garlic
• n. B. Sea salt and pepper, mixed, from the mill
• 125 ml vegetable stock
• 1 tbsp olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Wash the fish, pat dry, and pour the white wine vinegar over it. Peel the garlic clove and press it through a press. Heat the olive oil in a pan, sauté the garlic with half of the chives, then add the bell pepper. Sauté for 2-3 minutes while stirring. Season generously with salt and freshly ground pepper and deglaze with the stock. Wait until some of the liquid has evaporated, then reduce the heat. Add the fish fillet and simmer with the lid closed for 12-15 minutes. Serve garnished with chives and serve. Tip: By sautéing the fish on top of the vegetables, it absorbs plenty of flavor. It’s best to add the ingredients straight to a serving pan so you don’t have to lift the cooked fish from the vegetables, where it could fall apart after cooking.