Fish in tagliatelle coat

Name: Fish in tagliatelle coat
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Tomatoes; 150 g Apricots; 100 g Spring onions; 1 red chilli pepper; 5 TABLESPOONS Olive oil; 3 TABLESPOONS white balsamic vinegar; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 250 g fresh tagliatelle (chiller cabinet); 8 piece(s) Halibut fillet (approx. 100 g each)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Tomatoes
150 g Apricots
100 g Spring onions
1 red chilli pepper
5 TABLESPOONS Olive oil
3 TABLESPOONS white balsamic vinegar
1 TABLESPOON Honey
7-10 Tbsp Salt
250 g fresh tagliatelle (chiller cabinet)
8 piece(s) Halibut fillet (approx. 100 g each)

Directions

1
For the salsa, wash and clean the tomatoes and apricots. Cut tomatoes into thin slices and apricots in half, remove stones. Cut the flesh into thin slices. Onions clean, wash and cut into rings.
2
Wash and clean the chilli and cut into thin rings. Mix 2 tablespoons of oil, vinegar and honey. Season with salt. Mix the remaining ingredients and sauce carefully and chill. Put noodles briefly in boiling salted water, bring to the boil, pour immediately into a sieve and rinse with cold water.
3
Wash the fish, dab dry and season with salt. Wrap the fish pieces with noodles. Heat 3 tablespoons of oil in a large pan. Fry the fish for about 6 minutes while turning. Arrange fish and salsa on plates.