Sea Eel with Paprika Vegetables

Ingredients

• 600 g sea eel fillet
• Salt
• Pepper
• chili powder
• 2 tsp Dried thyme
• 1 onion
• 2 Garlic cloves
• 2 red bell peppers
• 2 green bell peppers
• 2 tbsp olive oil
• 3 tbsp white wine vinegar
• 150 ml Vegetable broth

Instructions

1. 1.

   Rinse the sea eel fillets under cold water, pat dry and cut into 4 equal pieces. Season with salt, pepper, chili powder and 1 tsp thyme.

2. 2.

   Peel and finely chop onion and garlic. Wash bell peppers, halve, deseed and cut into bite-sized pieces; puree the green pepper in a blender.

3. 3.

   Heat oil in a pan. Fry the fish over medium heat for 3 minutes on each side. Transfer to a baking dish, cover with foil and keep warm in a preheated oven at 100 °C (fan 80 °C).

4. 4.

   Sauté onion, garlic and bell pepper pieces in the pan fat over medium heat for about 5 minutes. Add vinegar and vegetable broth, season with remaining thyme, salt and pepper. Simmer for another 5 minutes and stir in the paprika puree. Distribute the fish fillets onto four plates.