Wash ling fish fillet, dab dry and sprinkle with lemon juice. Sprinkle with salt and set aside. Clean, wash and quarter the peppers. Pour into boiling water and cook for 4-5 minutes.
Rinse under cold water and remove the skin/skin. Cut 1-2 paprika quarters into fine cubes. Cut the rest roughly into pieces. Pour the apricots onto a sieve, drain and collect the juice.
Dice 3 halves of the apricots finely and cut the rest roughly into pieces. Peel onions, garlic and ginger. Finely dice the onions, chop the garlic and ginger. Heat 25 g fat in a pot, fry onions, garlic and ginger.
Add paprika and apricot pieces and steam for about 5 minutes while stirring. Add stock and about 7 tablespoons of apricot juice, bring to the boil, cover and simmer for 5-6 minutes. Finely puree the peppers and apricots in the stock.
Add peppercorns and season with salt and cayenne pepper. Drain some fish slices and turn them in flour. Heat 30 g fat in a large pan and fry the fish slices for 4-5 minutes, turning them over.
Cook the pasta in boiling salted water according to the instructions on the packet. Pour the noodles onto a sieve, rinse briefly in cold water and drain. Arrange fried fish with noodles and sauce on plates and sprinkle with remaining diced peppers and apricots.
Serve garnished with melissa.