1. Bring a pot of salted water to a boil. Cook the wild rice in it for exactly the time specified on the package. Remove the pot from the heat and keep the rice warm.
2. Wash the bell peppers thoroughly. Cut them in half lengthwise, remove the seeds, and chop the flesh into small cubes.
3. Peel the garlic clove and chop it very finely.
4. Heat two tablespoons of oil in a pan. Add the chopped peppers and minced garlic. Sauté the vegetables for one to two minutes until fragrant.
5. Sprinkle the sugar over the vegetables. Pour in the balsamic vinegar and stir everything well so that the vegetables are evenly coated.
6. If the pan looks too dry, add a small splash of water. Let the vegetables simmer gently for two to three minutes until tender.
7. Rinse the pollack fillets under cold water. Pat them completely dry with a kitchen towel.
8. Cut the fish fillets into about eight equal-sized pieces.
9. Season the fish pieces with salt and pepper to your liking.
10. Heat the remaining oil in a non-stick pan. Fry the fish pieces on each side for two to three minutes until golden brown and crispy.
11. Finally, adjust the seasoning of the pepper mixture with salt and pepper.
12. Plate the fish and top it with the warm vegetables. Serve with the rice and garnish the dish with fresh dill.
Nutrition per serving
kcal: 459
Protein: 42 g · Fett/Fat: 13 g · Carbs: 43 g
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