Nemo in Spaghetti Net
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Fish fillet (s) (saithe or redfish), frozen or fresh
- 250 g pasta (spahetti or spahettini)
- 1 zucchini, thinly sliced
- 1 onion (s), finely chopped
- 2 tomato (s), finely diced
- 0.5 ½ bell pepper (s), red or yellow, in strips
- 1 tablespoon tomato paste
- 1 lemon (s)
- 50 g cheese (frapé cheese)
- 2 tablespoon flour
- 1 tablespoon butter
- salt and pepper
- Sauce thickener
- 400 ml vegetable stock
- sugar
- basil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven. Clean, sour and salt the fish fillet, then flour it and fry it in butter. Cut the zucchini into thin slices (best to grate). Finely chop the onion and cut the bell pepper into strips. Remove the fillets from the pan and put them in a baking dish. Sprinkle the cheese on top, spread the zucchini slices on the fish like scales and decorate with a few strips of paprika. Season again with a little lemon, salt and pepper. Put the form in the preheated oven and bake for about 10 minutes.
- Meanwhile, cook the spaghetti. Finely dice the tomatoes, cut any remaining zucchini slices into strips and dice the paprika. Fry the onion in the same pan as the fish. Add all the vegetables, including the tomato paste. Deglaze with vegetable stock and bring to the boil briefly. Season with basil, sugar and possibly salt and pepper and thicken with a little sauce thickener.
- Strain the spaghetti and add to the sauce. Mix briefly and serve on deep plates. Take the fish fillet out of the oven and place on top of the spaghetti.
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