Baked bell pepper soup with fish
30-60 Min
201-500 Kcal
6 6 piece red bell pepper
200 200 gr. skinless tomatoes
60 60 gr. almond
1 1 piece fish fillet
60 60 ml. olive oil
40 40 ml. white balsamic vinegar
1 1 clove garlic
20 20 gr. parsley
Red pepper flakes to taste
Oregano to taste
Lemon zest to taste
Salt to taste
step 1
Remove seeds from bell peppers and bake at 180 degrees for 15-20 minutes.
step 2
Remove from oven, place in bowl, cover with plastic and let it cool.
step 3
Remove the skin, place in a blender along with lemon zest, almonds, olive oil, and garlic. Whisk everything.
step 4
Mesh the tomatoes. Mix with bell pepper mixture and season with seasonings.
step 5
Sprinkle fillet with oregano and salt. Fry on a pan.

How To Serve

Place fillet in every bowl. Pour with bit of soup and sprinkle with finely chopped greens.