Crunchy fish with pea and herb noodles

Name: Crunchy fish with pea and herb noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g rice grain shaped noodles (e.g. Risoni); 7-10 Tbsp Salt; 1 Onion; 5 TABLESPOONS Butter; 300 g frozen peas; 2 Disc/s Toast; 50 g Hard cheese (e.g. Comté; piece); 2 Eggs (Gr. M); 7-10 Tbsp Pepper; 800 g Fish fillet (e.g. cod); 4 TABLESPOONS Flour; 4 TABLESPOONS Oil; 1 collar Parsley; 1 Organic Lemon

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Risoni pasta looks like rice, but is a pasta speciality made from durum wheat semolina

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g rice grain shaped noodles (e.g. Risoni)
7-10 Tbsp Salt
1 Onion
5 TABLESPOONS Butter
300 g frozen peas
2 Disc/s Toast
50 g Hard cheese (e.g. Comté; piece)
2 Eggs (Gr. M)
7-10 Tbsp Pepper
800 g Fish fillet (e.g. cod)
4 TABLESPOONS Flour
4 TABLESPOONS Oil
1 collar Parsley
1 Organic Lemon

Directions

1
For the noodles, cook the noodles in boiling salted water according to the package instructions. Peel onion and cut into fine cubes. Heat 1 tablespoon butter. Sauté the onion cubes in it until translucent. Add the frozen peas and stew covered for about 5 minutes.
2
For the fish chop the bread finely in the universal chopper. Grate cheese, mix both. Whisk eggs with salt and pepper. Wash the fish, dab dry and cut into 8 pieces. Turn the fish one after the other in flour, egg and breadcrumb mixture. Heat oil, fry fish in it in 2 portions on each side for about 3 minutes.
3
Wash and finely chop the parsley. Drain the pasta, mix with parsley and peas.
4
For the lemon butter, wash the lemon hot, grate it dry and peel it into strips with a zest ripper. Squeeze the lemon. Melt 4 tbsp. butter, stir in lemon juice and zest. Season with salt and pepper. Arrange noodles and fish. Sprinkle fish with lemon butter.