Cod fillet with braised paprika vegetables

Name: Cod fillet with braised paprika vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 600 g Cod fillet; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 1 (approx. 50 g) Onion; 1 Garlic clove; 1 green, yellow and red peppers (approx. 200 g each); 2 TABLESPOONS Oil; 1-2 TEASPOONS Sweet peppers; 200 ml Vegetable broth (instant); 250 g Schmand; 1/2 bunch Parsley; 7-10 Tbsp possibly parsley and 1 lemon wedge to garnish

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
600 g Cod fillet
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
1 (approx. 50 g) Onion
1 Garlic clove
1 green, yellow and red peppers (approx. 200 g each)
2 TABLESPOONS Oil
1-2 TEASPOONS Sweet peppers
200 ml Vegetable broth (instant)
250 g Schmand
1/2 bunch Parsley
7-10 Tbsp possibly parsley and 1 lemon wedge to garnish

Directions

1
Cook the rice in salt water for about 20 minutes. In the meantime, wash fish, dab dry and cut into cubes. Sprinkle with lemon juice and season with salt and pepper. Peel onion and garlic and chop finely.
2
Clean, wash and cut the peppers into large pieces. Heat oil in a pan and fry the fish pieces in it at medium heat until golden brown all around. Remove from the pan and set aside.
3
Add onion, garlic and paprika to the frying fat and fry for about 5 minutes. Season with salt, pepper and paprika and deglaze with broth. Bring to the boil and braise at low heat for 5-6 minutes.
4
Finally, stir in 200 g of sour cream and season to taste again. Add fish and heat briefly. Wash parsley, dab dry and chop finely. Sprinkle over the fish pan and add the remaining sour cream as a blob.
5
Serve garnished as desired with parsley and a lemon wedge. Serve with rice.