(*) Llampuga amb prebres – Llampuga con pimientos Rinse the fish, dry it, cut it into pieces three centimeters wide and roll the pieces in flour.
Heat the oil (1) in a frying pan. Sear the fish on both sides for about five minutes over medium heat, remove and place in a dish.
Heat oil (2) in a second Reindl and sauté onion and garlic in it. Add the bell pepper pieces and sauté for a few minutes. Remove the vegetables and spread them evenly over the fish.
In the same Reindl make the tomatoes with the bay leaf spice to a creamy sauce, season with salt, season with pepper and pour over the fish and peppers. Bake the dish in a heated oven at 180 °C (convection oven 160 °C, gas mark 2-3) for fifteen to twenty minutes.
Serve with fresh country bread.
Variations * Mix the peppers with the tomato sauce and serve separately with the roasted fish without braising in the oven.
* Or replace a quarter of the peppers with melanzane, peeled and diced and braised in olive oil. Douse the vegetables with a few tablespoons of water, season with salt and cook over low heat until tender.
Pour the tomato sauce over the peppers and cook in the oven for fifteen to twenty minutes.
(**) Llampuga, lightning or thunderstorm fish, dolphinfish, is available fresh only during the time of autumn storms,
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