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🍽️ Pan-seared pollack with creamy pepper sauce

250 kcal · 30 min · 4 servings

Ingredients

• 600 g Sea bass fillet
• Salt
• Pepper
• Chili powder
• 2 tsp dried thyme
• 1 Onion
• 2 Garlic cloves
• 2 Red bell peppers
• 2 Green bell peppers
• 2 tbsp Olive oil
• 3 tbsp White wine vinegar
• 150 ml Vegetable broth

Instructions

1. 1. Rinse the pollack fillets under cold running water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Cut the fillets into four equal pieces.
4. 4. Season the fish pieces with salt, pepper, chili powder, and one teaspoon of thyme.
5. 5. Peel the onion and the garlic clove.
6. 6. Finely chop the onion and garlic.
7. 7. Wash the bell peppers thoroughly.
8. 8. Halve the bell peppers and remove the core (seeds and membranes).
9. 9. Cut all bell peppers except one green one into bite-sized pieces.
10. 10. Puree the remaining green bell pepper in a blender until smooth.
11. 11. Heat oil in a large frying pan.
12. 12. Fry the fish over medium heat for three minutes on each side.
13. 13. Place the fish into a baking dish.
14. 14. Cover the dish with aluminum foil.
15. 15. Keep the fish warm in the preheated oven at 100 degrees Celsius (convection 80 degrees Celsius or gas mark 1).
16. 16. Sauté the chopped onion, garlic, and pepper pieces in the remaining frying fat in the pan over medium heat for about five minutes.
17. 17. Pour vinegar and vegetable broth into the pan.
18. 18. Season the sauce with the remaining thyme, salt, and pepper.
19. 19. Let the sauce simmer for about five minutes.
20. 20. Stir the pepper puree into the sauce.
21. 21. Distribute the fish fillets onto four plates.
22. 22. Pour the pepper sauce over the fish.

Nutrition per serving

• kcal: 250
• Protein: 29 g · Fett/Fat: 10 g · Carbs: 11 g