Fish Fillet in Potato Crust with Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 520 kcal | (25 %) | ||
| Protein | 44.6 g | (46 %) | ||
| Fat | 25.6 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) |
Ingredients
- For the pepper sauce
- 3 red Bell pepper
- vegetable oil
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 150 milliliters clear Broth (instant)
- salt
- peppers
- a few drops of Vinegar
- 1 pinch sugar
- 1 Tbsp Greek yogurt
Preparation steps
For the pepper sauce, rinse the peppers, into quarters and remove the seeds and ribs. Place with the skin-side up on a baking sheet and brush with a little oil. Bake at 250°C (approximately 500°F)(convection 220°C or approximately 425°F/ gas mark 4-5) for 10-15 minutes, so that the skin blisters and forms brown spots. Allow to cool, then remove the skin. Cut the peppers into chunks and puree.
For the fish fillets, peel the onion and garlic and chop finely. Heat the oil. Sauté the onions and garlic in it. Pour in the broth and stir in the pepper puree. Bring to a boil. Season with salt, pepper, vinegar and sugar, then stir in the yogurt.
Rinse the fish fillet and pat dry. Drizzle with lemon juice and season with salt and pepper. Mix the egg with the herbs and season with salt and pepper.
Peel and rinse the potatoes and cut into very thin slices. Coat the fish fillets in the egg. Lay the fish on a work surface and arrange potato slices overlapping on the fish. Carefully turn over the fillets and prepare the other side with potato slices in the same manner. Heat the olive oil in a nonstick skillet. Fry the fish fillets on both sides until golden brown for about 15 minutes over moderate heat.
Rinse and trim the scallions and cut into pieces. Remove the fish fillets from the pan. Briefly saute the scallions in the pan. Arrange the fish on plates, drizzle with the sauce and serve topped with the scallions.
