Fried fish on paprika-vegetables

Name: Fried fish on paprika-vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Fish fillet (fresh or frozen; e.g. tilapia; 7-10 Tbsp or Alaska pollack); 2 TABLESPOONS Lemon juice; 4 Peppers (e.g. red, yellow and green); 1 big onion; 2 Garlic cloves; 6-8 Stem(s) fresh or 1/2 tsp dried marjoram; 7-10 Tbsp salt, pepper; 3-4 Tbsp Flour; 2 TABLESPOONS Oil (e.g. olive oil); 50 g black olives

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Fish fillet (fresh or frozen; e.g. tilapia
7-10 Tbsp or Alaska pollack)
2 TABLESPOONS Lemon juice
4 Peppers (e.g. red, yellow and green)
1 big onion
2 Garlic cloves
6-8 Stem(s) fresh or 1/2 tsp dried marjoram
7-10 Tbsp salt, pepper
3-4 Tbsp Flour
2 TABLESPOONS Oil (e.g. olive oil)
50 g black olives

Directions

1
Defrost frozen fish. Wash fish, pat dry and cut into large pieces. Sprinkle with lemon juice and let it steep a little. Clean, wash and cut the peppers into pieces. Peel and chop onion and garlic. Wash the marjoram, dab off the leaves
2
Season fish pieces with salt and pepper. Turn in the flour, tap off. Heat 1 tablespoon of oil in a coated frying pan. Fry the fish for 4-5 minutes. Take out
3
Heat 1 tablespoon of oil in the frying fat. Fry the bell pepper, onion and garlic for about 5 minutes. Fry the marjoram briefly. Add olives and season to taste. Place the fish pieces on the vegetables and heat covered briefly. Serve with farmhouse bread or mashed potatoes