Plaice with paprika vegetables

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the fish under cold running water, dab dry with kitchen paper. Wash the lemon thoroughly, rub dry, peel thinly and cut the peel into fine strips

2. 2

   Squeeze lemon, sprinkle fish with lemon juice. Wash parsley, dab dry and chop coarsely. Pluck basil leaves from the stalks, wash and cut into strips, except for a little to garnish.

3. 3

   Peel the garlic and press it through the garlic press. Remove the crusts from the toast and crumble the slices finely. Mix bread, parsley, garlic, basil and lemon peel strips. Season with a little salt.

4. 4

   Clean, wash and cut the peppers into pieces. Heat the fat in a pot, add the paprika and braise for about 4 minutes. Season with salt, pepper and paprika. In the meantime, cut the fish from the bottom (white side) in the middle with a sharp, pointed knife lengthwise.

5. 5

   Using the tip of the knife from the centre outwards, loosen the fish fillet from the bones and open it. Salt the fish. Heat the oil in a large coated pan. First fill 2/3 of the herb filling into the clods.

6. 6

   With the white, stuffed side first in the hot oil, fry over medium heat until golden brown. Turn carefully, add the rest of the filling to the fish and fry from the top. Arrange the fish with the peppers on plates, serve with basil leaves and, if desired, garnished with a lemon wheel.

Nutrition Facts

KCAL
890 kcal

CARBS
11 g

FATS
28 g

PROTEINS
130 g