Naval Pasta with Fish

by Editorial Staff

Pasta with fish is a great variation on the theme of much-beloved naval pasta. Only in this case, instead of minced meat, fried fish fillets are used. The dish turns out to be delicious and easy to prepare. Great lunch or quick dinner.

Cook: 25 minutes

Servings: 2

Ingredients

  • Pasta – 140 g
  • Fillet of pollock or other fish – 150 g
  • Carrots – 0.5 pcs.
  • Bulb onions – 0.5 pcs.
  • Sunflower oil – 60 ml
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Season the fish fillet with salt and pepper on both sides.
  2. Heat 40 ml of sunflower oil in a frying pan and fry the fish fillets on both sides until tender. The fish is fried quickly, literally 4 minutes on each side over high heat. Do not overcook it to keep the fish dry.
  3. Transfer the seared fish to a plate and use two forks to separate into small pieces.
  4. Peel the onions and carrots. Cut the onion into cubes. Grate the carrots on a coarse grater.
  5. Pour the remaining oil into the pan where the fish was fried, heat it up, and fry the carrots and onions over high heat for 5-7 minutes, stirring occasionally.
  6. Boil the pasta in salted water until tender (see the instructions on the package), then discard in a colander and let the water drain.
  7. Transfer the fish to the fried vegetables.
  8. Transfer the pasta here.
  9. Fry the paste with fish and vegetables over medium heat for another 5 minutes, stirring, then remove the pan from the stove.
  10. Naval pasta with fish is ready. Serve hot.

Enjoy your meal!

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