Place cod chops in sour cream or yogurt and soak for about 1/2 hour. Peel onion, cut into rings. Melt fat in a frying pan, add onion, cook on 2 or automatic heat 8 to 10 until lightly browned. Add drained bell pepper strips, braise briefly, remove from frying pan.
Put drained fish with a little bit of fat into the frying pan, season with salt, switch to 1 or possibly automatic cooking zone 3 to 4 and cook with closed lid for about 10 minutes. Turn the fish to the other side, spread the onion-pepper mixture evenly on the fish, form the sour cream on top, cook in the closed frying pan for another 10 min. Season with salt if necessary, sprinkle with chopped herbs and bring to the table. Serve with long grain rice and cucumber salad.
Recipe calendar of the Bochum public utility company
Our tip: It is best to use fresh herbs for a particularly good aroma!
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