Summary

Ingredients

• 2 redfish fillet (s) 160 g each
• 2 tablespoon flour, double-handled
• 3 clove (s) garlic, pressed down
• 2 sprigs rosemary
• 2 zucchini, approx. 400 g
• 2 tomato (s) (vine tomatoes), approx. 160 g
• 1 shallot (s)
• 20 olives, pitted black
• 0.5 ½ cup rice
• 1 cup water
• 1 tablespoon tomato paste, with garlic
• 1 tablespoon chilli sauce, sweet
• Oil, rapeseed oil with butter flavor
• salt and pepper
• Basil, some leaves

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Instructions

1. Cut the zucchini lengthways into strips 5-6 mm wide, separate the flesh in the core area and discard. Cut the strips into small cubes.
2. Scald the tomatoes, peel and core them and dice the pulp. Finely dice the olives.
3. Cut the shallot into small cubes and sweat in 2 tablespoons of rapeseed oil until translucent. Add zucchini cubes and cook over medium heat. Heat the olive cubes in it for about 2 minutes and finally fold in the tomato cubes and heat, but do not let them boil so that they do not draw liquid. Season with pepper and salt.
4. Bring the water, tomato paste, chilli sauce with a little salt to the boil and let the rice simmer in a closed saucepan for 20 minutes over low heat. In between check whether the rice is not setting, otherwise stir it a few times. If necessary, season with salt.
5. Heat 2 tablespoons of rapeseed oil in a pan and flavor with garlic and rosemary sprigs. Dust the redfish fillets on the skin side with double-grip flour and briefly fry this side vigorously. Turn the heat back to half power and turn the fillets after about 3-4 minutes. Turn off the stove and let the fish cook. Salt a little.
6. Put the vegetables on the plates and place the fish fillet on top. Place the chili rice next to it and decorate everything with a few basil leaves.