Fried Fish with Red Pepper Sauce (Poisson Saute Sauce Aux Poivrons Rouges)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4-8 white-fleshed fish fillets or cutlets 25g/1 oz plain flour salt and freshly ground black pepper
olive oil, for shallow frying SAUCE AUX POIVRONS ROUGES: 2 canned pimientos or roasted red peppers 1 clove garlic, chopped
pinch of cayenne pepper salt 4 tablespoons dry white wine
1 tablespoon olive oil or aioli 1 tablespoon chopped black olives, to serve



1 Coat the fish in flour seasoned with salt and pepper. Heat 6mm/1/4 in of oil a large frying pan. Add the fish in a single layer and cook for about 2-4 minutes on each side, until the flesh flakes when tested with a knife point. Keep the fish warm while making the sauce.
2 FOR THE SAUCE AUX POIVRONS ROUGES: Puree the pimientos or peppers and garlic in a food processor. Transfer to a small saucepan with the cayenne, salt to taste, wine and oil and simmer gently over a low heat for about 3 minutes. If using aioli, stir in just before serving.
3 To serve, spoon the sauce onto each warm dinner plate, place the fish on top and sprinkle with olives.

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