Spicy Perch With Bell Peppers and Lemon
Tender perch bursting with flavor is our suggestion for you this time. It is savory thanks not only to the turmeric and paprika sauce but also to the coriander-flavored veggies tossed into the saucepan. Don’t be afraid to add a delicate hint of sweetness to the whole thing.
Ingredients Needed for Spicy Perch With Bell Peppers and Lemon
For the veggie mixture:
2 tablespoons of olive oil
3 garlic cloves, crushed
1 tablespoon tomato paste
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 teaspoons of sugar
salt
2 teaspoons of coriander flakes
4 garlic cloves
1 spring onion, chopped
½ cup water
For the spicy sauce:
¼ cup olive oil
salt
pepper
2 teaspoons of turmeric
1 teaspoon paprika
For the cooked perch:
10 ounces of nile perch fillet
1 tablespoon lemon juice
4 lemon slices
1 spring onion, chopped (for garnishing)
How to Make Spicy Perch With Bell Peppers and Lemon
- For the veggie mixture:
Add the olive oil and crushed garlic to a saucepan over low heat. Cook and stir until tender.
- Add the tomato paste, bell peppers, and sugar. Season with salt and coriander. Cook and stir for 2-3 minutes.
- Add the garlic cloves, spring onion, and water. Stir a little, cover with the lid, and simmer for 20 minutes.
- For the spicy sauce:
Add the olive oil to a smaller bowl. Season with salt and pepper. Also, add the turmeric and paprika. Mix.
- Assemble the dish:
Coat the Nile perch fillet with the spicy sauce, then drop it into the saucepan.
- Add the lemon juice, too, then place the lemon slices and add the spring onion. Cover with the lid and simmer for 5 more minutes.