Fish – Noodle – Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta, (spiral pasta)
- 500 g redfish fillet (s)
- 2 onions)
- 2 tablespoon olive oil
- 1 teaspoon butter
- 2 red pepper (s)
- 1 zucchini
- 150 ml red wine
- 1 can (s) tomato (s), (pizza tomatoes)
- 2 tablespoon tomato paste
- 200 ml broth
- salt and pepper
- 2 cloves garlic)
- 1 sprig rosemary
- 1 sprig thyme
- 2 leaves sage
- Sambal Oelek, or Peperoncino to taste
- Cheese, to be gratinated
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Salt and pepper the redfish fillet and drizzle with lemon.
- Cut the onions into small pieces and fry them in olive oil with a pinch of butter, cut the peppers into smaller pieces, garnish 1 medium zucchini in slices with 2 tablespoons of tomato paste. Deglaze with red wine and let it boil down a little.
- Then add the pizza tomatoes and approx. 200 ml of stock and stir in. Salt and pepper. Then I add ½ teaspoon of sambal oelek or take 1 peperoncino, pitted and finely chopped.
- Dice the garlic cloves and add half of them to the sauce. Tie together a stalk of sage, thyme and a sprig of rosemary and add to it. (If there are no fresh herbs, use dried ones)
- Let simmer over low heat and then place the fish fillets on top and let them steam briefly.
- Finally, pull the fish fillets into pieces, remove the herbs and stir in the rest of the garlic
- Cook the spiral pasta in salted water until al dente.
- Layer the pasta and fish-vegetable sauce in a baking dish. Cover the top layer with cheese slices and bake in the oven for about 20 minutes at 200 °.
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