Fish fillet with pepper crust on vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Coarsely crush Tellicherry pepper in a mortar. Wash and dry the lemon. Finely grate half of the peel. 1⁄2 Squeeze the lemon. Wash and chop parsley.

2. 2

   Mix crushed pepper, onion, garlic, lemon peel, parsley and paprika powder. Pour onto a flat plate.

3. 3

   Melt 2-3 tablespoons of butter and let it cool down a little. Wash the fish, dab dry and cut into 4 pieces. First turn in the liquid butter, then in the pepper mixture, press on a little. Put the fish in a cool place.

4. 4

   Clean or peel and wash the vegetables. Cut leek into rings, carrots into slices. Dice tomatoes. Heat 1 tablespoon of oil in a pot. Brown leek and carrots in it. Season with salt and pepper. Pour in almost 200 ml water, bring to the boil and stir in the stock.

5. 5

   Cover and stew for 8-10 minutes.

6. 6

   Fry fish in 2-3 tablespoons of hot oil on each side for 2-3 minutes. Remove from heat, sprinkle with lemon juice and cover and leave to stand for approx. 2 minutes. Fold tomatoes and 2 tbsp. butter into the vegetables. Season to taste with salt and pepper.

7. 7

   Do everything. It goes great with mashed potatoes. Drink tip: fresh white wine, e.g. a Sauvignon blanc.

Nutrition Facts

KCAL
320 kcal

CARBS
9 g

FATS
17 g

PROTEINS
31 g