Summary

Ingredients

• 4 pollack fillet (s)
• 2 onion (s), red
• 3 red pepper (s)
• 3 large tomato (s)
• 3 tablespoon olive oil
• 2 teaspoons paprika powder
• 4 stems oregano
• 6 stems parsley
• salt and pepper

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Instructions

1. Peel the onions, cut in half and cut into narrow half rings. Wash the peppers, cut open, core, peel with a peeler and then cut into coarse strips. Score the tomatoes lengthways several times, pour boiling water over them, let them steep for a moment, then rinse with cold water and then peel off the skin. Now cut the tomatoes open, remove all the seeds and the stalk and then roughly dice the pulp. Rinse the pollack, pat dry and then season all over with salt and pepper. Wash the parsley, spin dry and then roughly chop. Wash oregano, spin dry and then finely chop.
2. Heat 2 tablespoons of oil in a saucepan. Sauté the onions in it over medium heat until translucent. Add the peppers to the onions, stir in and fry for about 2 minutes. Stir in the paprika powder and mix in the tomato cubes and season with a little salt. Cover everything and bring to the boil and then simmer gently over medium heat for about 10 minutes. Finally, remove the saucepan from the hob and stir the chopped oregano into the vegetables.
3. Heat 1 tablespoon of olive oil in a pan. Fry the pollack fillets in the hot oil on both sides for about 2 to 3 minutes. Arrange the bell pepper vegetables on plates, place the pollack on top and sprinkle with the parsley.