for 4 people

Artichokes

1 glass	artichoke hearts in oil (approx. 280 g), drained, quartered
60 g	pitted green olives, cut in half
½ bunch	flat-leaf parsley, finely chopped
1	organic lemon, use a little grated zest and 1 tbsp of juice
1 pinch	salt

Peppers

1 tbsp	olive oil
2	red peppers, cut into approx. 2 cm pieces
1	onion, finely chopped
1	garlic clove, finely chopped
1 dl	water
½ tsp	hot curry powder
½ tsp	salt
1 tbsp	lemon juice

Fish

1 tbsp	olive oil
500 g	lemon sole fillets
½ tsp	salt
a little	pepper

How it's done

Artichokes

In a bowl, mix the artichokes and all the ingredients up to and including the salt.

Peppers

Heat the oil in a wide frying pan. Reduce the heat, add the peppers, onion and garlic, sauté for approx. 8 mins. Add the water, simmer without a lid on a low heat for approx. 5 mins. until the liquid has reduced completely, then season. Add lemon juice, place the peppers in a measuring cup, puree, and set aside covered.

Fish

Heat the oil in a non-stick frying pan. Reduce the heat, season the fish fillets, fry in batches for approx. 1 min. on each side. Serve the fish fillets with the pepper puree and artichokes.

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