Mediterranean Redfish Fillet with Paprika
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg redfish fillet (s), fresh or frozen
- 3 bell peppers, red, yellow, green
- 1 bulb garlic
- 1 sprig rosemary
- 1 sprig thyme
- 8 leaves sage
- 2 chilli pepper (s)
- 1 lemon (s)
- 750 ml olive oil
- Flour
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the redfish fillet. Clean the peppers and cut them into bite-sized pieces, approx. 1 cm x 1 cm. Peel the garlic. Wash and dab the fish fillet, cut into pieces approx. 5 cm wide, season with salt and pepper. (Only acidify the fillet pieces on the plate so that the meat stays firm when baking!). Now roll the pieces in flour.
- Heat the olive oil with the herbs, garlic and chili peppers in a large pan. When the garlic is lightly browned, remove all of the ingredients from the oil with a slotted spoon. (The garlic must not get dark, otherwise it will become bitter!)
- Now fry the floured fish pieces over medium to high heat, in portions, turning until golden brown. When the fish is ready, add all of the pepper pieces to the oil and bake for about 3 - 4 minutes, turning. They should still be very crunchy, also remove them from the oil with a slotted spoon.
- Serve with the lemon wedges, the garlic and the herbs. Fresh baguette goes best with it (recipe in the database). The fish with paprika also tastes very good cold.
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