Lengfish on marinated vegetables

Name: Lengfish on marinated vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium green pepper (about 200 g); 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml; 240 g separation weight) Artichokes; 1 (approx. 400 g) medium-sized aubergine; 200 g big mushrooms; 200 g cherry tomatoes; 2 red onions; 5 TABLESPOONS Vinegar (e.g. red wine vinegar); 1 Twig laurel, rosemary and thyme; 600 g Lengfish fillet; 7-10 Tbsp juice of 1/2 lemon; 50 g black olives; 7-10 Tbsp Arugula

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium green pepper (about 200 g)
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml; 240 g separation weight) Artichokes
1 (approx. 400 g) medium-sized aubergine
200 g big mushrooms
200 g cherry tomatoes
2 red onions
5 TABLESPOONS Vinegar (e.g. red wine vinegar)
1 Twig laurel, rosemary and thyme
600 g Lengfish fillet
7-10 Tbsp juice of 1/2 lemon
50 g black olives
7-10 Tbsp Arugula

Directions

1
Wash, quarter and clean the peppers. Heat 1 tablespoon of oil in a pan. Season the paprika with salt and pepper. Put them into the pan and cook them for about 15 minutes at medium heat covered with a lid. In the meantime, drain the artichokes. Wash and clean the aubergine and cut into slices of about 1 cm thick. Sprinkle with salt and let it sweat for about 5 minutes. Heat 1 tablespoon of oil in a pan.
2
Dab aubergines dry and fry them in the hot pan on both sides for about 3 minutes. Remove and put aside. Halve the artichokes and fry them in the cooking fat until golden brown. Season with salt and pepper. Remove and set aside. Clean and halve the mushrooms. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms for about 5 minutes. Season with salt and pepper. Remove and put aside. Wash the cherry tomatoes, dab dry and fry in the cooking fat for about 2 minutes. Season with salt and pepper. Take out and put aside. Take out the peppers and cover with a kitchen towel for about 5 minutes. In the meantime peel onions and cut them into slices. Boil up water with 2 tablespoons of vinegar and blanch the onions in it for about 1/2 minute. Remove and put aside.
3
Wash the cherry tomatoes, dab dry and fry in the cooking fat for about 2 minutes. Season with salt and pepper. Take out and put aside. Take out the peppers and cover with a kitchen towel for about 5 minutes. In the meantime peel onions and cut them into slices. Boil up water with 2 tablespoons of vinegar and blanch the onions in it for about 1/2 minute. Remove and put aside. Peel the peppers. Marinate the prepared vegetables with the remaining vinegar and 3 tablespoons of oil. Add bay leaf, rosemary and thyme to the vegetables and leave to stand for about 3 hours. Then season again with salt and pepper. Wash the ling fish, dab dry, cut into medium-sized pieces and sprinkle with lemon juice. Season with salt and pepper. Heat the rest of the oil in a pan and fry the ling in it for about 3 minutes, turning. Arrange the ling fish with the marinated vegetables and olives on a plate. Garnish with rocket salad as desired
4
Marinate the prepared vegetables with the remaining vinegar and 3 tablespoons of oil. Add bay leaf, rosemary and thyme to the vegetables and leave to stand for about 3 hours. Then season again with salt and pepper. Wash the ling fish, dab dry, cut into medium-sized pieces and sprinkle with lemon juice. Season with salt and pepper. Heat the rest of the oil in a pan and fry the ling in it for about 3 minutes, turning. Arrange the ling fish with the marinated vegetables and olives on a plate. Garnish with rocket salad as desired