Cod with Fiery-Piquant Sauce

Ingredients

• 1.5 kg cod fillet
• 600 g pineapple slice (canned, unsweetened)
• 4 stalks leeks
• 2 tbsp sunflower oil (cold pressed)
• 1 piece fresh ginger
• 2 dried red chili peppers
• 1 lemon (juice)
• Salt
• freshly ground pepper

Instructions

1. 1.

   Wash the fish fillets, pat dry with kitchen paper, then rub with salt, pepper and lemon juice. Clean the leeks, wash and slice thinly. Drain the pineapple and cut slices in half. Heat oil in a pan, add pineapple slices and leeks, sauté for about 5 minutes.

2. 2.

   Peel and finely chop the ginger. Slice the chili peppers into fine rings. Add both to the pan and stir. Place the fillets on top of the vegetables, cover with a lid, then simmer gently over low heat for 20-30 minutes. Serve immediately.