Summary

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

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Instructions

1. Salt and pepper the redfish fillet and drizzle with lemon.
2. 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.
3. 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.
4. 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)
5. Let simmer over low heat and then place the fish fillets on top and let them steam briefly.
6. Finally, pull the fish fillets into pieces, remove the herbs and stir in the rest of the garlic
7. Cook the spiral pasta in salted water until al dente.
8. 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 °.