Paprika Fish Skillet

Ingredients

• 1 onion
• 2 Garlic cloves
• 500 g bell peppers (red, yellow, green)
• 3 tbsp olive oil
• 300 ml Vegetable broth
• 1 tsp balsamic vinegar
• a pinch smoked paprika powder
• Salt
• Pepper
• 2 tbsp sour cream (20 g each)
• 50 g Heavy cream
• 4 Atlantic cod fillets (with skin; about 180 g each)
• 1 Organic lemon

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash the bell peppers, halve them, remove seeds, and cut into ~2 cm pieces. Heat 1 tbsp olive oil in a large skillet. Add onion, garlic, and pepper pieces and sauté over medium heat for 3–4 minutes.

2. 2.

   Deglaze with vegetable broth and season with balsamic vinegar, smoked paprika, salt, and pepper. Stir in sour cream and heavy cream, then simmer over medium heat for 4–5 minutes until slightly thickened.

3. 3.

   Pat the cod fillets dry, season the flesh side with salt and pepper. Heat remaining oil in a non‑stick pan and sear the fish skin side over medium to high heat for 4–5 minutes until crispy. Flip briefly, then place the flesh side down into the paprika stew.

4. 4.

   Wash the lemon, pat dry, cut into wedges, and garnish the dish with them.