Perch fillet with sweet pepper

In one study, we read that during the day a person should eat vegetables of different colors. The basic idea is clear – the color of vegetables depends on the substances contained in them. So, the more varied the color of the vegetables, the richer in them a useful set of macro- and micronutrients. But we should not forget the emotional side – the more beauty, the greater the benefit. In addition, gentle and slightly somewhat dry meat walleye perfectly with juicy peppers!
Garlic – 2 cloves
large ripe tomatoes – 3 pieces.
More sweet peppers of different colors – 3 pieces.
olive oil “extra virgin”
prepared fat perch fillet – 800 g
grated horseradish – 1-2 tbsp. l.
sea ​​salt, freshly ground white pepper
Ground paparika

1.Make a cross-shaped incision in the tomatoes and dip them for 30 seconds. in boiling water. Immediately transfer to a bowl of ice water and remove the skin. Flesh is finely chop.

2.Crush the garlic. Put the tomatoes and garlic in a saucepan with a thick bottom, season with salt and white pepper. Bring to a boil, cook over high heat, stirring occasionally, 5 minutes. Remove from heat, add the horseradish.

3.In peppers, remove core, cut each pepper lengthwise into 4-6 pieces, oil them and put on the rack in a strongly heated oven with the included grill skin up. When the peppers on the skin burns appear, remove, to shift into a sealed plastic bag for 10 minutes. Then remove the skin, remove core.

4.Pike perch fillet cut into portions, rub with salt and paprika, place in a baking dish, top with the peppers, cover with tomato sauce. Cover with foil and place in oven for 20 minutes. Serve hot, sprinkled with olive oil before serving.

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