Grilled Cod Skewers on Rice

Ingredients

• Sauce
• 300 g yellow bell peppers
• 1 small onion
• 1 EL sunflower oil
• 100 g heavy cream
• Salt
• white pepper
• 1 EL chopped parsley
• 200 g rice
• skewer
• 600 g cod
• Salt
• Pepper
• 16 cherry tomatoes
• 1 Zucchini
• a little flour
• 2 EL Butter
• 8 wooden skewers

Instructions

1. 1.

   Cook the rice according to package instructions.

2. 2.

   Clean and quarter the bell peppers, wash and dice them. Peel and chop the onion. Heat the oil and sauté the onions until translucent. Add the pepper cubes and cook for about 20 minutes.

3. 3.

   Meanwhile, rinse the fish and pat dry. Season with salt and pepper and cut into bite-sized cubes.

4. 4.

   Wash the tomatoes and zucchini. Slice the zucchini into thick rounds. Alternate threading the zucchini, cherry tomatoes, and cod onto the wooden skewers, then dust them lightly with flour. Melt butter in a pan and grill the skewers for about 8-10 minutes until golden brown.

5. 5.

   Blend the peppers into a puree, strain through a fine sieve, pour in the cream, and bring to a boil. Season the sauce with salt and pepper, stir in parsley. Serve the fish skewers on a preheated plate over rice, with the sauce served separately.