Peel the onions, halve them and cut them lengthwise into strips. Heat four tablespoons of oil in a saucepan over medium-high heat and sauté the onions until translucent. Pour in the wine and steam the onions for ten minutes at a low temperature with the lid on.
Rinse the peppers, remove the stems and seeds. Cut the peppers into strips and mix them into the onions. Add the fish stock. Stew everything gently for 20 minutes with the lid on.
Blend the sauce with a hand blender and pass through a sieve, season with salt and keep warm. Rinse the parsley, shake dry and chop the leaves. 4.
4. rinse the fish fillets, dry with kitchen roll. Heat the remaining oil in a frying pan. Sprinkle the fish lightly with salt and turn it in flour to the other side. Tap off excess flour. Fry the fish on both sides in the hot oil for eight to ten minutes, place on plates, cover with the sauce and sprinkle with parsley.
Jörg Weinkauf
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