Vegetable and fish pan

Ingredients for 4 servings:

• 600 g fish fillet(s) (e.g. pollock, redfish, etc.)
• e.g. salt and pepper
• lemon juice
• 1 tbsp oil
• 2 large onions, cut into wedges
• ½ cucumber(s), diced
• 2 red bell peppers, diced
• 500 g diced tomatoes
• 3 tbsp tomato paste
• ¼ liter vegetable broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, rinse the fish fillet and then cut it into cubes. If desired, toss with a little lemon juice and season with salt and pepper. Heat 1 tablespoon of oil in a pan, add the fish, sear briefly, and then remove. Sauté the onions, add the chopped vegetables, and sauté for 5 minutes. Add the tomato paste, then deglaze with the stock and add the fish back in. Simmer everything together for another 5 minutes over low heat, seasoning well with salt and pepper. Serve with pasta or rice.