Redfish fillet with peppers, a delightful recipe for a main course for any occasion, a winning mix of flavors that will delight the taste buds of both adults and children
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.76 lbs Redfish fillets
- 1 yellow bell pepper
- 1 red bell pepper
- Half onion
- 1 clove garlic
- 1 fresh chili pepper
- 3.4 oz white wine
- as needed all-purpose flour
- as needed breadcrumbs
- as needed extra virgin olive oil
REDFISH FILLET WITH PEPPERS
To prepare this recipe, first rinse the redfish fillets. Pat them dry with paper towels and lightly flour them.
Peel the garlic and sauté it in a large pan with a drizzle of oil for 1-2 minutes over low heat. Remove it, add the fillets, and brown them over high heat for about 2-3 minutes. Turn them gently without breaking and cook for another 2 minutes, then deglaze with the wine.
Once the alcohol has evaporated, add a pinch of salt, lower the heat, and cook for another 4-5 minutes, turning the fish halfway through cooking. If the sauce dries out too much, add a little hot water. Remove the fish from the pan and set it aside.
Wash the bell peppers, remove the stem, seeds, and filaments, and cut them into strips.
Peel the onion, chop it and let it soften in a pan with a drizzle of oil and an equal amount of water for 4-5 minutes over low heat. Increase the heat, add the peppers, chili pepper, a pinch of salt, and fry for 1-2 minutes.
Transfer the cod fillets to the pan and let them absorb the flavors for about 5 minutes, turning them a few times, always gently. Sprinkle with chopped parsley, with a bit of breadcrumbs, cook for another 2-3 minutes, and serve to your guests.
