Fish Pepper Pot

Ingredients

• 600 g black sea bass fillet
• 3 bell peppers (one red, one yellow, one green)
• 1 onion
• 2 Garlic cloves
• 1 EL soy oil
• 1 EL tomato paste
• 150 g diced tomatoes (canned)
• 150 ml fish stock
• 150 ml coconut milk (9% fat)
• 1 Organic lemon
• Salt
• Cayenne pepper

Instructions

1. 1.

   Wash the black sea bass, pat dry and cut into bite‑sized pieces. Wash, trim, halve and slice the bell peppers into strips. Peel, halve and slice the onion into strips. Peel and finely chop the garlic cloves. Brown the fish in hot oil in a nonstick pan, then remove it from the pan.

2. 2.

   Add the pepper, onion and garlic strips to the pan, sautéing for about 2 minutes while stirring. Stir in the tomato paste and add the diced tomatoes. Deglaze with fish stock and coconut milk, simmer gently for about 10 minutes. Roughly chop parsley leaves; set aside some for garnish and cut the rest into fine strips.

3. 3.

   Slice the lemon into wedges. Return the fish to the pan, cook for 2–3 minutes until done, sprinkle over the chopped parsley and season with juice from 1–2 squeezed lemon wedges, salt and cayenne pepper. Serve in bowls garnished with lemon wedges and parsley leaves.