Cypriot Foil Fish with Flair Of Italy
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Redfish fillet (s) (also suitable sea fish fillets)
- 2 dashes lemon juice
- 1 pinch (s) garlic pepper per fillet
- 2 small onions
- 200 g cherry tomato (s)
- 1 medium zucchini
- 200 g feta cheese
- 125 g ham, diced
- 3 clove (s) garlic, 2 for the fish and 1 for the pasta
- Paprika powder
- salt and pepper
- olive oil
- 1 sprig rosemary
- 2 small chilli pepper (s)
- 4 tablespoon pesto (wild garlic pesto or basil pesto)
- 200 g pasta (capellini, vermicelli)
Print Recipe
Pin Recipe Instructions
- Cut the vegetables and feta cheese into small pieces and place in a bowl with the ham cubes. Chop the onions and garlic and add to the bowl as well. Now season with pepper, garlic pepper, olive oil, paprika powder and salt. Mix everything well.
- Drizzle the fish with lemon juice and sprinkle lightly with the garlic pepper on both sides.
- Now spread out about two 35-40 cm long aluminum foil strips and first distribute half of the vegetable, feta and ham mixture on each, then place a fish fillet on each. Top with chopped chilli and 1-2 sprigs of rosemary. Now close the foils tightly, place them on a baking sheet and let them cook on a preheated fan oven at 180 ° C for 25 minutes.
- For the capellini, the clove of garlic must now be quartered and sprinkled with a little salt. Crush with a fork (alternatively, a garlic press can be used).
- Mix the capellini, cooked al dente, with the garlic, the pesto and a little olive oil.
- To serve, the capellini are placed on plates and the cooked fish and vegetables are placed on top.
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