Fischpaella

Ingredients

• 750 g redfish fillet
• 1 egg
• 1 tbsp milk
• 3 tbsp Flour
• 6 tbsp Olive oil
• 2 red onions
• 2 Garlic cloves
• 3 celery stalks
• 2 green bell peppers
• 250 g long-grain rice
• clear broth (instant)
• 1 tbsp Tomato Paste
• 1 tsp paprika powder
• Salt
• ground pepper
• 2 tbsp lemon juice

Instructions

1. 1.

   Cut the redfish fillet into pieces. Beat the egg and milk together, dip the fish pieces first in the egg mixture, then briefly coat with flour and shake off excess. Heat olive oil in a large pan and fry the fish pieces until golden yellow, then remove.

2. 2.

   Preheat oven to 200°C. Peel and slice onions into rings; finely chop garlic. Clean and cut celery and bell peppers into pieces. Add the vegetables to the pan and sauté. Rinse the rice, drain well, and add it to the vegetables. Stir in broth, tomato paste, and paprika powder, bring to a boil once, then season with salt and pepper.

3. 3.

   Cover the pan with foil and bake for 30 minutes. Place the fish pieces on top and bake for another 10 minutes. Season again as desired.

4. 4.

   Drizzle with lemon juice and serve.