Fish With Lemon Raspberry Sauce

Separate about 1/2 cup of the raspberries from the rest, and chop them into two or three pieces. Set aside for now.

Add the remaining raspberries, balsamic vinegar, lemon zest and juice to a small bowl. Using the back of a spoon, or a fork, mash the raspberries as much as you can.

Transfer to a saucepan over a medium-high.

Stir in the honey, red wine, and smoked paprika as it comes to a boil. Season with salt and pepper to taste.

When it reaches boiling, reduce the heat, cover and simmer for about 5 to 7 minutes. Stir occasionally.

You want the raspberries to break down, and the liquid to begin to reduce.

Strain the raspberry seeds and lemon zest from the mixture, and return to the heat. Cook for another 2 to 3 minutes. By this time, the liquid should be reduced to 1/2 to 3/4 cup.

Preheat oven to 375 °F.

Heat the oil in an ovenproof dish, browning each side for about 2 minutes. Squeeze half the lemon on the fish as it fries.

Squeeze the second half of the lemon over the fish, turning the fillet if you can without breaking to coat both sides.

Place the dish in the oven and bake for about 6 to 8 minutes, or until it flakes easily with a fork.

Serve drizzled with the lemon raspberry sauce, and garnish with the remaining 1/2 cup chopped raspberries.