1 piece
Bell pepper
1 piece
Garlic
1 piece
Red onion
200 g
Baby potatoes
1 piece
Skin-on hake fillet
()
15 g
Green olives
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Balsamic vinegar
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ teaspoon
Sugar
to taste
Salt and pepper
Deseed the bell pepper and chop into very thin strips. Chop the onion and crush or mince the garlic. Wash the baby potatoes and cut them in half, or any larger ones into quarters.
Did you know... thanks to the potatoes and bell pepper, this recipe provides more than three times the RDA of vitamin C per serving!
Heat half of the olive oil in a deep frying pan over medium-high heat. Fry the potatoes for 20 minutes, covered, tossing regularly. Remove the lid and season to taste with salt and pepper, then continue frying for 5 - 10 more minutes.
Heat the rest of the olive oil in a deep frying pan over medium-high heat and fry the garlic for 1 minute. Add the bell pepper and onion and season with salt and pepper, then cover with the lid.
Allow to stew for 15 minutes, tossing regularly. Remove the lid and deglaze with the balsamic vinegar, then crumble in the stock cube (see pantry for amount). Add the sugar and fry for 5 more minutes over medium heat.
Pat the hake dry with kitchen paper. Melt the butter in a frying pan over medium-high heat and fry the hake for 2 - 3 minutes per side. Season to taste with salt and pepper. Stir the olives into the stewed peppers. Taste and then season with salt and pepper as needed.
Serve the stewed peppers with the potatoes and the hake. Drizzle the hake with balsamic vinegar as preferred.
