Stuffed peppers with fish

Ingredients for 2 servings:

• 400 g cod fillet(s)
• 1 large onion(s)
• 1 egg(s), hard-boiled
• 3 tbsp breadcrumbs
• 2 large bell peppers, red
• 2 tomatoes
• 1 tbsp flour
• 1 jar white wine
• 2 cl sherry
• lemon juice
• 2 tbsp Dill, chopped
• 2 tbsp parsley, chopped
• 2 tbsp chives, chopped
• salt and pepper
• chili flakes
• 2 tsp paprika powder, smoked
• 1 tsp agave syrup
• 400 ml water
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

cooked with alcohol

Wash the fish fillet, season with lemon juice, season with salt, and let rest for 20 minutes. Finely dice the onion. Chop the herbs. Chop the fish fillet and mix with 1/2 finely diced onion and the diced egg. Season with salt, pepper, chili flakes, and 1 level teaspoon of paprika, then add the herbs. Add the breadcrumbs and let rest for 10 minutes. The mixture should form a cohesive mixture. Deseed the peppers and fill with the fish, pressing the filling down lightly. Preheat the oven to 180°C (top and bottom heat). Fry the other half of the diced onion in oil, add 1 heaped teaspoon of smoked paprika, and stir in the diced tomato. Sprinkle with flour and lightly toast. Deglaze with white wine, reduce slightly, then add the water and let the sauce simmer for 5 minutes. Season with salt and agave syrup. Pour the sauce into a casserole dish and add the peppers. Drizzle the peppers with olive oil and cook in the oven, covered, for 40 minutes. Remove the peppers and keep warm in the oven. Pour the sauce into a pan, pour in the sherry, and simmer over high heat until reduced. Season with salt and pepper. Serve with boiled potatoes.