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🍽️ Crispy Red Snapper in Creamy Pepper Sauce

564 kcal · 30 min · 4 servings

Ingredients

• 1 small red bell pepper
• 1 small green bell pepper
• 2 onions
• 3 garlic cloves
• 4 tbsp olive oil
• 2 small chili peppers
• 2 tsp paprika powder (sweet)
• 125 ml chicken broth (instant)
• 200 g whipping cream
• 2 tbsp crème fraîche
• 1 tsp cornstarch
• salt
• white pepper from the mill
• 4 portions red snapper fillet (each 150 g)
• some flour
• 2 tbsp butter
• 1 bunch dill

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers into quarters.
3. 3. Remove the white membranes and seeds from the inside.
4. 4. Dice the bell pepper vegetables into small cubes.
5. 5. Peel the onions.
6. 6. Peel the garlic clove.
7. 7. Dice the onions and garlic into small cubes as well.
8. 8. Heat two tablespoons of olive oil in a pan.
9. 9. Add the onions, garlic, and diced peppers to the pan.
10. 10. Sauté the vegetables briefly.
11. 11. Add the chili peppers.
12. 12. Sprinkle the paprika powder over the mixture.
13. 13. Deglaze the mixture with broth.
14. 14. Add the cream.
15. 15. Bring the sauce to a boil.
16. 16. Whisk the cornstarch with a small amount of cold water.
17. 17. Stir until a smooth mixture without lumps forms.
18. 18. Stir the starch-water mixture into the boiling sauce.
19. 19. Let the sauce boil once more briefly.
20. 20. Stir the crème fraîche into the sauce.
21. 21. Season the sauce with salt to taste.
22. 22. Season the sauce with pepper to taste.
23. 23. Rinse the red snapper fillets under running water.
24. 24. Pat the fillets dry with a kitchen towel.
25. 25. Season the fillets with salt.
26. 26. Season the fillets with pepper.
27. 27. Toss the fillets in the flour.
28. 28. Ensure they are only lightly dusted.
29. 29. Heat the remaining olive oil in a clean pan.
30. 30. Add the butter to the pan.
31. 31. Fry the fish fillets on the first side for two to three minutes until golden brown.
32. 32. Fry the fish fillets on the second side for two to three minutes until golden brown.
33. 33. Rinse the dill under running water.
34. 34. Shake the dill dry.
35. 35. Chop the dill finely.
36. 36. Plate the fish.
37. 37. Pour the sauce over the fish.
38. 38. Garnish the fish with the chopped dill.
39. 39. Serve boiled potatoes as a side dish.

Nutrition per serving

• kcal: 564
• Protein: 33 g · Fett/Fat: 42 g · Carbs: 13 g