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🍽️ Crispy Fish with Creamy Pepper Vegetables
503 kcal · 30 min · 4 servings
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Ingredients
- 300 g firm-boiling potatoes
- 4 tbsp vegetable oil
- 4 bell peppers (yellow and red)
- 1 clove garlic
- 1 tbsp butter
- salt
- pepper (from the mill)
- 150 ml dry white wine
- 150 ml whipping cream
- 600 g fish fillet e.g. zander (with skin)
- 2 tbsp freshly chopped parsley
Instructions
- 1. Peel the potatoes and wash them thoroughly.
- 2. Cut the potatoes into small cubes.
- 3. Heat 2 tablespoons of oil in a large non-stick pan.
- 4. Fry the potato cubes for about 10 minutes until golden brown.
- 5. Wash the bell peppers and cut them in half lengthwise.
- 6. Remove the seeds and cut the flesh into thin strips.
- 7. Peel the garlic clove and chop it finely.
- 8. Heat some butter in a separate pan.
- 9. Sauté the pepper strips and garlic for 1 to 2 minutes.
- 10. Season the vegetables with salt and pepper.
- 11. Deglaze the mixture with wine.
- 12. Cook the vegetables for about 5 minutes until the liquid has almost evaporated.
- 13. Stir in the cream and let the sauce thicken slightly.
- 14. Taste the sauce and adjust seasoning with salt and pepper.
- 15. Rinse the fish under running water.
- 16. Pat the fish dry with kitchen paper.
- 17. Cut the fish into four roughly equal pieces.
- 18. Season the fish pieces with salt and pepper.
- 19. Sprinkle the skin side of the fish pieces with fresh parsley.
- 20. Heat the remaining oil in a non-stick pan.
- 21. Place the fish pieces in the hot pan skin-side down.
- 22. Fry the fish over medium-low heat for 5 to 6 minutes until golden brown.
- 23. Carefully turn the fish pieces over.
- 24. Let the fish cook for another 1 to 2 minutes on the other side.
- 25. Distribute the pepper vegetables onto the plates.
- 26. Sprinkle the fried potato cubes over the vegetables.
- 27. Place the fish pieces on top of the vegetables.
- 28. Serve the dish immediately.
Nutrition per serving
- kcal: 503
- Protein: 34 g · Fett/Fat: 29 g · Carbs: 19 g