Easy

Battered pouting with red peppers

Name: Battered pouting with red peppers
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Pouting (cleaned boneless fillets); 600 g Red pepper; 12 g Garlic; 40 g Plain flour; 100 g Egg (2 without shells); 55 g Extra virgin olive oil (25 g peppers and 30 g fish); 3 g Parsley; 2 g Salt (to taste)

Total time60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Pouting fillets with a light egg coating, served with garlic red peppers.

25 minprep

35 mincooking

4servings

1.512 kcalwhole recipe

378 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Lactose-free and 7 more Indicative dietary requirements

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Diet

Pescatarian

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

FryingSautéing

Appliances

Frying panKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow calorie

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Pouting cleaned boneless fillets 700 g
Red pepper 600 g
Garlic 12 g
Plain flour 40 g
Egg 2 without shells 100 g
Extra virgin olive oil 25 g peppers and 30 g fish 55 g
Parsley 3 g
Salt to taste 2 g

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8 ingredients selected

Pouting 700 g
Red pepper 600 g
Garlic 12 g
Plain flour 40 g
Egg 100 g
Extra virgin olive oil 55 g
Parsley 3 g
Salt 2 g

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Let’s get cooking

Method

Cut the peppers into strips, removing stems and seeds. Heat 25 g oil in a frying pan and add the peeled crushed garlic and peppers. Season and cook over medium-low heat for 25–30 minutes, stirring until tender.
Check the pouting fillets for bones, pat dry and add salt. Beat the eggs with half the chopped parsley. Coat the fish in flour and then egg.
Heat the remaining 30 g oil in another non-stick frying pan. Cook the fish in batches for 2–3 minutes per side, depending on thickness, until the egg is set and the centre reaches 63°C. Serve with the peppers and remaining parsley.