Summary

Ingredients

• 500 g ribbon noodles
• 250 g fish fillet (s) (panasius)
• 1 spring onion (s), cut into thin strips
• 5 cherry tomato (s), quartered
• 1 clove garlic
• thyme
• Basil or oregano
• salt and pepper
• olive oil

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Instructions

1. Cut the pangasius fillet into bite-sized pieces.
2. Fry the clove of garlic (I also like to use 2) in not too little olive oil. Add the fish fillet and cook quickly.
3. In addition, cook the ribbon noodles in the usual way.
4. When the fish fillet is seared, add the spring onion to the pan, sauté briefly and then, for a maximum of 1-2 minutes, add the tomato quarters and reduce the heat (if they stay in the pan longer, the tomatoes soak and lose their shape). Season with salt, pepper, thyme, basil and, if necessary, oregano, or with a little chili if you like.
5. Drain the pasta and add to the fish, stir in, remove from the stove and let it steep for a moment.