White Fish with Pepper Salsa

White fish and pepper salsa with Alpro Soya Cuisine

4 portions


400 g firm white fish

200 ml of fish stock

250 ml of Alpro Soya Cuisine

a few sage leaves

3 peppers (one red, one yellow, one green)

1 red onion

2 tablespoons of black olives rings

2 tablespoons of capers

16 cherry tomatoes

2 tablespoons olive oil

1 to 2 tablespoons of white balsamic vinegar

pinch of freshly ground pepper

pinch of salt

1 artisan baguette

Made with


1. Start with the pepper salsa. Remove the seeds and cut the peppers en brunoise. Then, chop the red onion.
2. Heat up the oil in a pan and fry half of the red onion. Add the diced peppers, and 1 tablespoon of water. Let it simmer until all vegetables are tender and then add the olives, capers, cherry tomatoes and balsamic vinegar. Stir well, and season with freshly ground pepper and salt.
3. Before you cook the fish, fry the rest of the red onion with some sage leaves in the pan and deglaze with fish stock. Add 250 ml of Alpro Soya Cuisine and season to taste with freshly ground pepper and salt. Heat up the pan just below boiling point and poach the fish for about 8 to 10 minutes.
4. Arrange the fish with the sauce on a plate and serve with the pepper salsa, garnish with chopped sage and a slice of bread.

  • Lactose free