Summary

Ingredients

• 4 tablespoon olive oil
• 1 onion (s)
• 1 red pepper (s)
• 1 yellow pepper (s)
• 100 g olives, pitted black
• 3 tablespoon tomato paste
• 2 tablespoon flour
• 0.25 liter ¼ white wine
• 0.25 liter ¼ meat broth or vegetable broth
• 1 lemon (s), add the juice
• 1 tablespoon basil
• 500 g fish fillet (s) (Victoria perch)
• Salt and pepper, whiter
• 1 bunch dill, fresher
• 500 g ribbon pasta, reen

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Instructions

1. Heat the olive oil, add the chopped onion and paprika and sauté. Then quarter the olives, add them, stir in the tomato paste and dust with the flour. Deglaze with the white wine and stock. Add lemon juice and basil. Let simmer for 10 minutes.
2. Cut the fish fillet into 2 cm pieces and add to the sauce. Cook for 5 minutes. Season to taste with salt and pepper and then fold in the dill.
3. Serve the pasta firm to the bite.