White Fish in Red Bell Pepper Sauce

Divide the cupped fillets into portion-sized pieces and season with salt and lemon juice. Place the fish fillets in a buttered pan or dish, pour in some white wine or fish stock and place in the oven preheated to 200 °C for approx. 5-6 minutes. Meanwhile, finely puree or blend the fish stock with the cooked potatoes and 2 (!) peppers and ice-cold butter. Season with dill or parsley and garlic. Cut remaining peppers into strips and mix in. Arrange poached fish in deep plates, drizzle with bell pepper sauce and serve.

Preparation Tip:

RECOMMENDATION: boiled potatoes

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