Redfish Fillets with Vegetables in Curry Sauce

Ingredients

• 4 redfish fillets (about 200 g each)
• juice of one lemon
• 1 red bell pepper
• 1 green bell pepper
• 1 stalk leek
• 1 stalk Celery
• 200 g mushrooms
• 1 piece ginger
• 2 tbsp plant oil
• 2 tbsp Curry Powder
• 0.5 tsp cumin
• 0.5 tsp coriander
• 2 tbsp flour
• 0.25 l vegetable broth (from a can)
• 150 g yogurt
• 1 tsp Honey
• 200 g long-grain rice
• salt and pepper to taste

Instructions

1. 1.

   Wash the fish, pat dry, and drizzle with lemon juice. Cut the bell peppers in half, remove seeds, wash, and chop into pieces. Trim and finely cut the leek and celery. Peel and finely mince the ginger.

2. 2.

   Heat oil in a pan, sauté curry powder, cumin, and coriander, then stir in ginger. Add vegetables, cook briefly, dust with flour, and pour in broth. Simmer on low heat covered for 8 minutes.

3. 3.

   Season fish with salt and pepper, place over the vegetables, cover again, and let it steam for another 7 minutes. Remove fish from the pan and keep warm. Cook rice according to package instructions.

4. 4.

   Stir yogurt into the vegetable mixture, warm briefly, then season with honey, salt, and pepper. Plate the vegetables, top with fish, and serve with rice.