Southern food recipes

Ingredients for portions
500 g fish fillet (s)
800 g tomato (s), pizza tomatoes (2 small cans)
300 g sweet pepper (s), (red)
300 g sweet pepper (s), (green)
300 g onion (s), (vegetables onions, 2 large)
2 garlic clove (s)
3 tablespoons olive oil
100 g brown rice
1000 ml vegetable broth
3 tablespoons lemon juice
1 tablespoon dried rosemary, ()
3 tablespoons chives, in rolls
3 tablespoons parsley, chopped
Salt and pepper

Preparation
Peel the onion and garlic cloves, finely chop and fry in hot olive oil in a large pot. Add the uncooked (but washed) rice and tomato pizza. All simmer over high heat for about 5-10 minutes can be. The vegetable stock and pour the soup around min 20th Simmer (rice should be nearly even).
After about 15 minutes the sliced paprika. Fish fillet into pieces and add them with the rosemary to the soup. Other 5 minutes to cook. Season with salt, pepper and lemon. Sprinkle the chopped herbs.
Preparation time: 20 min
Level of difficulty: normal

Ingredients for portions
18 prunes (stoneless)
200 g ham (serrano), thinly sliced

Preparation
Ham in about 3-cm wide and 10-cm-long strips. Preheat oven to 250 ° C. The more a plum with a strip of bacon wrap, put together with wooden skewers. Baking sheet with parchment paper, spread out plums in the oven for about 10 minutes until crispy.
Preparation time: 10 min
Level of difficulty: simple

geIngredients for portions
1 onion (s)
1 bell pepper (s), red
1 bell pepper (s), green
Two tomato (n)
3 tablespoons oil
6 egg (s)
2 tablespoons of broth (vegetable broth finished product)

Preparation
Peel onions and cut into cubes. Peppers and tomatoes as well.
All in hot oil in a large sauté pan, add salt and pepper. Beat the eggs and broth, pour over falter and 15 minutes over medium heat.

This tastes a fresh salad
Preparation time: 15 min
Level of difficulty: simple
Condensing p. P.: 165 kcal

Ingredients for portions
Fish 4 (e) (sea bream)
3 lemon (s)
8 branch / e Rosemary
8 toe / n garlic
Flour
Olive oil
Salt and pepper

Preparation
The sea bream scaler exempt, wash and rub with the juice of a lemon. Then add salt on all sides, even from within, and pepper.

The other two lemons cut into narrow columns. The lemon wedges, rosemary sprigs and garlic cloves (garlic with the heel slightly anquetschen) into the sea bream and close with a toothpick the stomach. The skin with a knife slit slightly sloping.

The sea bream stuffed in flour and then fry in hot olive oil in a pan on both sides. Then, over medium heat and finish cooking the lid closed. Depending on the size of the fish takes about 10-15 minutes.

These fit well grilled potatoes and Mediterranean vegetables.

Or for the summer: the sea bream on the grill and simply serve with salad and ciabatta.

I also use only organic lemons, because that comes even with the bowl in the fish.
Preparation time: 15 min
Level of difficulty: simple