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!
INGREDIENTS
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

COOKING METHOD
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.

You can leave a response, or trackback from your own site.

Leave a Reply