Fish Pan

Ingredients

• 2 onions
• 1 Garlic clove
• 2 red chili peppers
• 1 red bell pepper
• 50 g chopped peanuts
• 2 tbsp olive oil
• 200 ml fish stock
• 2 Tomatoes
• 1 tbsp capers
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• 4 fish fillets about 160 g each (e.g., cod)
• cumin (ground)
• cilantro leaves for garnish

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Wash, halve, deseed and chop the chili peppers. Wash, halve, deseed and dice the bell pepper. Sauté all together with the peanuts in a hot pan with oil for 2-3 minutes. Deglaze with fish stock and bring to a boil.

2. 2.

   Blanch the tomatoes, cool, peel, quarter, seed and chop them. Drain the capers well and chop. Add the tomatoes to the pan, drizzle with lemon juice, season with salt and pepper, and simmer gently for about 10 minutes.

3. 3.

   Rinse the fish fillets, pat dry and place in the sauce. Reduce heat and cover; let cook for 6-8 minutes until just done, do not boil further.

4. 4.

   Season the fish pan with salt, pepper, lemon juice and cumin, garnish with cilantro leaves and serve.