Fish fillet on spaghetti salad

Name: Fish fillet on spaghetti salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200 g Spaghetti; 7-10 Tbsp Salt; 1 (approx. 200 g) yellow pepper; 1 collar (approx. 175 g) Spring onions; 50 g frozen peas; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 1 package (250 g) frozen fish fillets "Italian herbs; 2 TABLESPOONS deep-frozen 8-herb mixture

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

200 g Spaghetti
7-10 Tbsp Salt
1 (approx. 200 g) yellow pepper
1 collar (approx. 175 g) Spring onions
50 g frozen peas
3 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
1 package (250 g) frozen fish fillets "Italian herbs
2 TABLESPOONS deep-frozen 8-herb mixture

Directions

1
Cook spaghetti in salted water for about 8 minutes until al dente. In the meantime clean, wash and cut the peppers into large cubes. Clean, wash and cut spring onions lengthwise into fine strips. Bring salt water to the boil. Blanch spring onions and peas briefly.
2
Rinse vegetables in cold water. Mix vinegar with 1 tablespoon of water. Season with salt and pepper. Whip oil into it. Drain spaghetti and let it drain. Mix the spaghetti, peppers, spring onions and peas with the vinaigrette. Season with salt and pepper if necessary. Fry the fish fillets in a hot pan for 8-10 minutes from both sides. Arrange the spaghetti salad with the fish fillets on a plate.
3
Drain spaghetti and let it drain. Mix the spaghetti, peppers, spring onions and peas with the vinaigrette. Season with salt and pepper if necessary. Fry the fish fillets in a hot pan for 8-10 minutes from both sides. Arrange the spaghetti salad with the fish fillets on a plate. Sprinkle fish fillets with herbs