Summary

Ingredients

• 3 bell peppers, red, yellow, green
• 4 large tomato (s)
• 0.5 ½ zucchini
• 1 eggplant (s)
• 1 onion (s)
• 4 redfish fillet (s)
• 200 g shrimp (s), raw, frozen, defrosted
• 200 ml white wine, e.g. Pinot Gris
• 2 pinches garlic salt
• 2 pinches cayenne pepper
• 2 pinches paprika powder, hot as rose
• some oil, for frying
• Herb butter
• salt and pepper
• Lemon juice

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Instructions

1. Heat oil in a pan. Chop the onion into small pieces and fry in the hot oil until translucent. Cut the aubergine, bell pepper, courgette and tomatoes into bite-sized pieces, add to the pan with the onions and fry for approx. 5 minutes. Season the vegetables with garlic salt, cayenne pepper, salt and pepper.
2. Preheat the oven to 220 ° C top / bottom heat.
3. In the meantime, drizzle the redfish fillets with lemon juice, season with salt and pepper and place in a baking dish. Pour the vegetables on top and pour the wine over them. Bake in the oven at 220 ° C for 25 minutes.
4. In the meantime, let the herb butter melt in a pan and fry the prawns until they get their typical pink color. At the end of the 25 minutes, take the casserole out of the oven and pour the prawns over it.
5. Rice or baguette goes well with it as a side dish.