Fish fillet on paprika vegetables

Name: Fish fillet on paprika vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 yellow peppers; 2 red peppers; 3 Shallots; 3 TABLESPOONS Sunflower oil; 2 TABLESPOONS Sugar; 3 TABLESPOONS Balsamic vinegar; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Redfish fillet; 1-2 TABLESPOONS Flour; 1 Organic Lemon; 2 stem(s) Mint

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 yellow peppers
2 red peppers
3 Shallots
3 TABLESPOONS Sunflower oil
2 TABLESPOONS Sugar
3 TABLESPOONS Balsamic vinegar
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Redfish fillet
1-2 TABLESPOONS Flour
1 Organic Lemon
2 stem(s) Mint

Directions

1
Halve the peppers, clean, wash and roughly cut into pieces. Peel shallots and cut into rings. Heat 1 tablespoon of oil in a frying pan. Sauté the peppers and shallots for 4-5 minutes, then caramelise with sugar, deglaze with vinegar and cream, bring to the boil once and reduce the heat.
2
Season to taste with salt and pepper.
3
In the meantime, wash the fish, dab dry and cut into 4 pieces of about the same size. Season the fish fillets with salt and pepper, turn them slightly in flour, carefully knock off excess flour. Heat 2 tablespoons of oil in a coated frying pan.
4
Fish in it from both sides 3-4 minutes sear. Wash the lemon and grate dry. Halve the lemon, cut 2 thin slices from each half and add to the frying fat. Squeeze the rest of the lemon.
5
Remove the fish from the pan and sprinkle with lemon juice. Wash the mint, shake dry and pluck the leaves from the stalks. Arrange the paprika vegetables on plates, place the fish fillets on top and garnish with a slice of lemon and mint.
6
Sprinkle with coarse pepper. Baguette tastes good with it.