Redfish with Spicy Breading and Paprika Jam

Halve the bell bell pepper and peppers, remove the seeds and cut into strips, cut the garlic into fine slices. Fry the peppers in a frying pan with 2 tablespoons of olive oil until the strips turn brown. Add peppers and garlic, add sugar and caramelize. Grate zest from lime (about 2 tsp) and squeeze juice.

Extinguish with lime juice. Add paprika powder, lime peel, boil again briefly and reduce until all the juice from the vegetables has boiled away. Season with salt and pepper.

Rinse the fish fillets and rub dry, season with salt and pepper.

Mix the coriander, thyme, new spice, cumin and lemon zest. Remove the crust from the toast, then finely grate or crumble it and mix in the spices. Turn the fish fillets in flour on the other side, pull them through the beaten egg and coat them with the bread crumbs. Fry on both sides in a frying pan with 4 tbsp olive oil.

Arrange the fish, drizzle with 1 tbsp olive oil and bring to the table with the paprika.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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