Pollock with paprika

Name: pollock with paprika
Total time: 30 min
Yield: 4
Ingredients: 1 Red pepper; 1 green pepper; 1 yellow bell pepper; 2 toes garlic; 2 tablespoon leaf parsley; 2 onion; 4 tablespoon olive oil; 4 broken frozen coalfish fillet; 1 tablespoon shawarma spices; 300 gram White rice; 500 ml meat bouillon

Ingredients

1 Red pepper
1 green pepper
1 yellow bell pepper
2 toes garlic
2 tablespoon leaf parsley
2 onion

4 tablespoon olive oil
4 broken frozen coalfish fillet
1 tablespoon shawarma spices
300 gram White rice
500 ml meat bouillon

Directions

Extra needed: low oven dish, greased.
Preheat the oven to 200 ° C.
Cut the peppers into small cubes.
Slice the garlic.
Chop the leaf parsley and chop the onions.
Mix them in a bowl with the garlic, parsley, half of the onion and half of the olive oil.
Place the pieces of coalfish in the oven dish.
Sprinkle with salt and pepper and spread the pepper mixture over it.
Fry the fish with paprika in the oven for 25 minutes.
Meanwhile, heat the rest of the olive oil in a pan and gently fry the remaining onion with shawarma herbs in two minutes.
Scoop the rice through and cook for a minute.
Add the stock and cook the rice gently in a quarter of an hour.
Serve the coalfish with the rice.