Pollock Fillet on Paprika Vegetables

For the pollock fillet on paprika vegetables, first wash the fish, dab dry, pull bones if still present, cut into 2 parts. Pour lemon juice over the fish fillets.

Wash the peppers, dab them dry, cut them in half, remove the core and the fruit walls. Rinse again under warm water. Cut into slices.

Wash the spring onion in the same way, remove the outer leaf and cut into diagonal slices. Peel the garlic bulb and put it through the press.

Wash the chives, if necessary, sort, pat dry and cut into coarse rings. Heat the soup in a small saucepan.

Heat the olive oil in a pan, sauté the garlic, then add the peppers and onions. Allow to sauté for 2 – 3 minutes, stirring.

Season with salt and pepper and deglaze with soup. Wait until some liquid has evaporated, turn down the temperature.

Now place the fish fillet and let it steam for 12 – 15 minutes with the lid closed. Serve and sprinkle the fish with chives.

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