Summary

Ingredients

• 600 g fish fillet (s) your choice, firm
• 500 g spahetti
• 0.25 liter ¼ white wine
• 150 ml broth
• 4 clove (s) garlic
• 15 cherry tomato (s)
• 2 chilli pepper (s)
• 1 bunch parsley
• 8 tablespoon olive oil
• a bit salt
• some lemon juice

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Instructions

1. Cook the spaghetti in salted water until al dente. Meanwhile, finely chop the garlic and the parsley. Wash and core the chili peppers, chop them into small pieces and then clean your fingers thoroughly (because of the spiciness).
2. Heat the olive oil in a pan (be careful - do not let it get too hot) and add the finely chopped garlic and the chilli peppers, just let them turn glassy, do not brown, otherwise the garlic will taste bitter.
3. Put the fish - in pieces or cut into small pieces, according to taste - in the pan and fry each side for approx. 2 minutes. Add the broth with the white wine and steam the fish for about 10 minutes.
4. Add the parsley with the cherry tomatoes, the lemon as well, if necessary, and let it steep for another 5 minutes - do not boil anymore.
5. Drain the spaghetti and either serve in the sauce - or serve separately on plates.