Paprika Fish Fillets with Bell Pepper Sauce
White fish turned in paprika and seared hard, on a sauce of red and green peppers, onion and tomato. A cheap recipe that turns everyday hake into something with flavour and colour.
The fish has to be genuinely dry before the paprika goes on. It marinates for half an hour in lemon juice first, and if that moisture reaches the pan the paprika burns instead of forming a crust — burnt paprika tastes bitter and there is no saving it.
Ingredients
- 1 kg white fish fillets
- Lemon juice, as needed
- Sweet paprika, as needed
- 3 tbsp oil
- 50 g butter
- 1 onion, chopped
- 1/2 red pepper, in fine strips
- 1/2 green pepper, in fine strips
- 2 tomatoes, peeled and chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Method
- 1
Season the fillets with lemon, salt and pepper; leave them to marinate in the fridge for 30 minutes.
- 2
Pat the fillets thoroughly dry, turn them in paprika and sear them in a pan with hot oil until golden on both sides.
- 3
In another pan, soften the onion in the butter along with the peppers. Add the tomatoes, cook for a few minutes and finish with the fresh parsley.
- 4
Lay the fish in a dish, cover it with the vegetable sauce and put it in a hot oven for a few minutes so the flavours come together.