Summary

Ingredients

• 400 g pollack fillet (s), fresh or frozen, approx.
• 2 cloves garlic
• 600 g cherry tomato (s), fresh
• 1 bunch spring onion (s)
• 400 g pasta, e.., Tortilioni or Penne Riate
• 3 tablespoon olive oil
• some butter
• salt
• Pepper, colored and black, freshly ground
• 1 pinch (s) sugar
• chilli flakes
• 1 lime (s), untreated

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Instructions

1. Thaw frozen pollack fillets. Peel off the garlic cloves and cut into slices. Rinse, clean, pat dry the cherry tomatoes and cut in half. Clean the spring onions, rinse and cut diagonally into thin rings. Cook the noodles in boiling salted water until they are firm to the bite.
2. Heat 1 tablespoon of olive oil with a little butter in a wok and sauté the garlic slices in it (do not let them turn brown). Then add the cherry tomato halves with the spring onion rings - except for a few - and cover and simmer over low heat for about 3 to 5 minutes. Remove about 150 ml of pasta boiling water and add to the tomatoes in the wok. Season with salt, a pinch of sugar, colored or black pepper and, if you like, a few chilli flakes.
3. Cut the lime into thin wedges. Pat the pollack fillets dry, remove any remaining bones with tweezers.
4. Heat 2 tablespoons of olive oil in a non-stick pan and fry the pollack fillets until golden brown for about 5 minutes, seasoning with salt and black pepper.
5. Drain the pasta, drain, add to the tomatoes in the wok and stir in. Carefully cut the pollack fillets into large pieces. Arrange the tomato pasta with the saithe fillet pieces on plates. Garnish with the lime wedges and the remaining spring onion rings.