Carp with sour cream sauce and roasted peppers

Preheat the oven to 180 °C. Wash and dry the peppers. Cut them in half lengthwise, remove the cores and seeds. Roast the peppers in a hot pan, without oil, starting with the cut side down. Then transfer them to a baking tray and leave them in the oven for 10 minutes.

Preheat the oven to 180 °C. Remove the skin from the carp fillets and salt them on all sides. In a bowl, mix the flour with some of the sweet paprika (approx. 10g) and dredge the fish pieces through this mixture, shaking off any excess.

In a pan, over medium heat, melt 80g of butter and fry the fillets for 1 minute on each side. Transfer them to an ovenproof dish and bake for another 7 minutes.