Lengfish fillet on braised vegetables

Name: Lengfish fillet on braised vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 small yellow and red peppers (150 g each); 2 (40 g each) Spring onions; 1 Garlic clove; 150 g Lengfish fillet; 1 tsp (5 g) Oil; 1 (100 g) Tomato; 1 tsp (8 g) Tomato paste; 100 ml Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried tarragon; 3 green olives; 3-4 Caper apples; 7-10 Tbsp Tarragon

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 small yellow and red peppers (150 g each)
2 (40 g each) Spring onions
1 Garlic clove
150 g Lengfish fillet
1 tsp (5 g) Oil
1 (100 g) Tomato
1 tsp (8 g) Tomato paste
100 ml Tomato juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried tarragon
3 green olives
3-4 Caper apples
7-10 Tbsp Tarragon

Directions

1
Quarter the peppers, clean, wash and cut into pieces. Clean, wash and slice the spring onions. Peel garlic and chop finely. Fish wash, dab dry and cut in half.
2
Heat the oil in a coated pan. Fish in it from both sides sear, take out. Fry vegetables and garlic in it. Wash, clean and dice the tomato. Add to vegetables. Stir in tomato paste and add tomato juice.
3
Season with salt, pepper and tarragon, bring to the boil. Add olives and caper apples. Place the fish on top of the vegetables and braise for about 5 minutes in the closed pan over medium heat. Arrange vegetables and fish on a plate and garnish with tarragon.