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Perch with Peppers and Cucumber

Perch with Peppers and Cucumber
399
calories
Calories
40 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
2 Red Bell peppers
2 yellow Bell peppers
1 small Cucumber
1 Onion
1 Garlic clove
8 tablespoons Olive oil
Aniseed
125 milliliters Vegetable broth
2 teaspoons Tomato paste
Salt
freshly ground pepper
Dill
4 portions Perch fillet
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Preparation steps

1

Quarter bell peppers, remove seeds and ribs, rinse and cut into pieces. Peel and halve cucumber lengthwise, scrape out seeds and cut into pieces. Peel and dice onion and garlic. Heat 4 tablespoons of olive oil in a pan and add aniseed. Saute onion, garlic and peppers for 5 minutes. Add tomato paste and cucumer to the pan and saute for 5-6 minutes more. Season with salt and pepper.

2

Rinse dill, shake dry and chop finely. Add dill to vegetable mixture. Rinse and pat dry fish, season with salt and pepper. Heat remaining olive oil in a pan and cook fish, skin side down, for about 3-4 minutes. Turn fish over and cook for 2-3 minutes more. Arrange fish with vegetables on plates and serve.