John Myers
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Victoria Bass Fillet with Paprika Vegetables
The perfect victoria bass fillet with paprika vegetables recipe with a picture and simple step-by-step instructions.
Fried fish
- 400 g Fresh Victoria bass fillet from sustainable fisheries
- 400 g Organic lemon juice
- 400 g Salt and pepper
- 400 g Sweet paprika
- 4 tbsp Flour
- 3 tbsp Oil: sun + olive
paprika vegetables
- 250 g Snack peppers, 3 each red, orange, yellow
- 1 piece Spring onion
- 20 g Butter
- 20 g Salt and pepper
- 20 g Sugar
- 1 tbsp Favorite dry white wine
- 3 piece Young lovage branches, fresh from the herb patch
preparation
- Check room temperature fish for bones, rinse, pat dry, sprinkle with lemon and season all over. Remove the stem from the paprika, cut in half, remove the core, rinse, pat dry and cut into strips. Clean the onion, rinse, pat dry and cut into rolls. Rinse the lovage, spin dry, pluck the leaves from the branches and chop / chop. Prepare the remaining ingredients.
preparation
- Heat the butter moderately in a casserole, let it froth, reduce the heat, sauté the onion and paprika in it, season and deglaze with the wine. Minimize the heat and stew with the lid on for about 15 minutes until al dente (stir). Fold in the lovage when it is boiling and season to taste again. Heat the oil moderately in a pan, flour the fish, add to the pan and fry on both sides for approx. 6 minutes until golden brown. I prepared mini potato pancakes for this.
Serving
- Arrange the fried fish, the mini potato fritters and the paprika vegetables decoratively on preheated dinner plates and enjoy.
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