Spicy Fish Pan

For the spicy fish pan, peel and finely chop onion and garlic.

Wash tomatoes, cut crosswise and blanch briefly in hot water. Remove the skin, stem end and seeds and cut into cubes.

Sauté onion and garlic in oil, add diced tomatoes and season with salt, pepper and chili. Add bay leaves and 200 ml tap water and steam uncovered for 5-7 minutes.

Add the frozen fish fillets, cover with the sauce and steam with the lid closed for 10-15 min, until the fish can be easily divided.

Cut olives into rings and add to the fish. Turn the fillets in between and let the Pikante Fischpfanne simmer for another 5 min at low heat.

Preparation Tip:

Spicy fish skillet tastes great with rice!

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