Fried redfish fillet with roasted peppers on the skin

Preheat the oven to 225 ° C or gas oven position. Halve the peppers in the length, clean and brush the inside with garlic puree. Sprinkle with salt and pepper. Place the peppers in the baking dish and drizzle with olive oil.

Roast the peppers for about 8 minutes. Put the lid or aluminum foil on top and heat for another 12 minutes in the oven. Allow to cool in a covered dish.

Switch the oven back to 175 ° C or gas oven 3. Cut the crusts of the bread and cut the bread into wide strips (like French fries). Brush the bars with olive oil and place on the baking sheet.

Fry the bread rolls in the oven for about 15 minutes until crispy and golden brown, turn halfway.

In the meantime, use a pointed knife to remove skins of the peppers. Puree in a food processor 4 half peppers with the olive oil until smooth sauce.

If necessary, reheat the oven to 175 ° C or gas oven 3. Heat four large plates. Heat the peppers again in the oven.

Dab the redfish filets dry with kitchen paper, sprinkle with salt and pepper and fry the skin (with pink / red spots) through the flour. Heat the olive oil in a cake and fry the redfish fillet on the floured side for approx. 3 min. Crispy brown.

Place the fish fillets on a ovenproof plate and leave to continue for about 5 minutes in the oven. Meanwhile, heat in the stirring olive oil and add the spinach in portions. Let it sink in about 5 minutes.

Season with pepper and salt. Put the pieces of paprika on hot plates on a hot plate. Spoon the spinach and lay the redfish fillet with baked side up.

Spoon the paprika chicken into four small bowls and put on the plate next to the fish. Put the bars of bread next to it.