Carp with Cream Sauce and Paprika

Preheat the oven to 180 °C.

Wash and dry the bell peppers. Halve them lengthwise, remove the core, and shake out the seeds. Heat a pan without fat and roast the bell peppers in it – first with the cut side down. Then place them on a baking sheet and finish cooking in the preheated oven for approx. 10 minutes.

Remove the skin from the carp fillets (or use scaled fillets) and salt them on all sides. Mix 10 g of paprika powder with the flour in a bowl and coat the carp in it. Lightly tap off any excess flour.