1 red bell pepper
1 yellow bell pepper
2 tbsp chopped parsley
2 zander filets
500 ml vegetable stock
juice of 1/2 lemin
Cut peppers in half and clean from seeds. Transfer into a roasting pan and bake in the oven at 200 °C until the skin is covered with bubles. Get out the oven, cover with a wet paper towel and leave for 10 minutes, then peel and cut into cubes.
Chop shallots finely. Fry in olive oil, add red pepper, roast a little. Stir in the lemon juice, parsley and 1 tsp olive oil. Season with salt and pepper.
Each fillet cut in half, salt and pepper on both sides, and then fry in a pan.
Put yellow pepper in vegetable broth and bring to boil, add salt and pepper, then puree. Add red pepper and onions. Serve with fish fillet.