Rapid redfish on paprika vegetables

Name: Rapid redfish on paprika vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Peppers (e.g. red and yellow); 3 Shallots; 3 TABLESPOONS Oil; 7-10 Tbsp sugar, salt, pepper; 4 TABLESPOONS light balsamic vinegar; 150 g Whipped cream; 750 g Redfish fillet (with skin); 2 TABLESPOONS Flour; 4 Disc/s Organic Lemon; 4 Stem/s Mint

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Peppers (e.g. red and yellow)
3 Shallots
3 TABLESPOONS Oil
7-10 Tbsp sugar, salt, pepper
4 TABLESPOONS light balsamic vinegar
150 g Whipped cream
750 g Redfish fillet (with skin)
2 TABLESPOONS Flour
4 Disc/s Organic Lemon
4 Stem/s Mint

Directions

1
Clean, wash and roughly dice the peppers. Peel shallots and cut into rings. Fry both in 1 tablespoon of oil for about 5 minutes. Sprinkle with 2 tablespoons of sugar and caramelise. Add vinegar and cream, bring to the boil and simmer for about 3 minutes. Season with salt and pepper.
2
Wash the fish, pat dry and cut into 4 pieces. Season with salt and pepper, turn in flour. Fry in 2 tablespoons of hot oil on each side for about 3 minutes. Fry the lemon slices briefly. Arrange paprika vegetables and fish with 1 lemon slice each. Wash the mint, pluck off the leaves and sprinkle on top.