Pollack fillet on pesto ribbon noodles
- 4 Pieces (150 g each) fish fillet (e. B. Pollack)
- Salt
- white pepper
- 400 span> g Tagliatelle
- 3 EL olive oil
- 1 TL dried thyme
- 1 Glass (180 g) red pesto ul>
easy
- 1.
- Wash the fish and pat dry, season with salt and pepper. Cook the pasta in salted boiling water according to the instructions on the packet. Heat 1 tablespoon of oil in a pan, briefly toast the thyme in it, remove.
- 2.
- Put 2 tablespoons of oil in the hot pan. Fry the fish in it for 3-4 minutes on each side. Drain and drain pasta, mix with pesto and thyme. Season to taste with pepper. Arrange pesto noodles with fish and serve.
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