Red Snapper in Tomato Cream Sauce
Ingredients
- Ingredients
- 400 grams redfish fillet
- salt
- peppers
- juice of lemons
- 4 Red Bell pepper
- 1 Tbsp Tomato paste
- 2 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- ½ jar Red wine
- sweet ground paprika
- ground Fennel
- Tabasco sauce
- 3 thyme
- 150 grams Sour cream
- 750 grams Brussels sprouts
- 100 grams Pearl onion (from a jar)
- 2 Tbsps Pine nuts
- 4 slices cooked ham
- 3 Tbsps grated Gouda
- also
- Fat (for the pan)
- vegetable oil (for frying)
Preparation steps
Rinse snapper and pat dry and sprinkle with lemon juice on both sides.
Rinse bell peppers, drain and remove seeds and ribs and cut into quarters and cut into large cubes. Peel onions and garlic peel and dice and sauté in hot oil. Rinse thyme, shake dry and pluck leaves. Add thyme and tomato paste and cook briefly. Add diced peppers cook for about 10 minutes. Deglaze pan with red wine and simmer for about 15 minutes. Season with paprika and fennel powder and a dash of hot pepper sauce, to taste.
Rinse sprouts and cut in half and cook in boiling, salted water until al dente and drain.
Puree bell pepper mixture with an immersion blender and stir in sour cream. Season fish with salt and pepper on each side and fry in a few teaspoons of hot oil for about 3 minutes.
Place sprouts and drained pickled onions in a greased baking dish. Arrange fish fillets and sprinkle with pine nuts. Cut ham into strips and place evenly in dish.
Mix bell pepper sauce with 3 tablespoons grated cheese and spread over fish and vegetables. Bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes until top is browned. Arrange on a plate. Serve with potatoes.
