Fried pike-perch on noodle-zucchini-vegetables

Name: Fried pike-perch on noodle-zucchini-vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 yellow pepper (approx. 200 g); 1 Garlic clove; 1 red chilli pepper; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 bunch Chives, parsley and basil; 1 (approx. 200 g) Courgette; 400 g wide ribbon noodles; 600 g Pike-perch fillet; 50 g Butter

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 yellow pepper (approx. 200 g)
1 Garlic clove
1 red chilli pepper
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 bunch Chives, parsley and basil
1 (approx. 200 g) Courgette
400 g wide ribbon noodles
600 g Pike-perch fillet
50 g Butter

Directions

1
Clean, wash and finely dice the peppers. Peel and finely dice the garlic. Halve, clean and wash the chilli pepper and chop finely. Mix everything with 1 tablespoon of oil and season with salt and pepper.
2
Wash the herbs, dab dry, put some basil aside for garnishing, chop the rest finely or cut into fine rolls. Wash and clean the zucchini and put them in a
3
Cook the pasta in boiling salted water according to the instructions on the packet. Add zucchini in the last 2 minutes of cooking time. Wash the fish, dab dry and cut into pieces about 4 cm wide. Season fish with salt and pepper.
4
Heat 2 tablespoons of oil in a frying pan. Fry for about 3 minutes on each side. Drain the pasta and zucchini and let them drain. Put the pot back on the stove and heat the butter in it. Add herbs and season with salt and pepper.
5
Toss the pasta mixture in the herb butter. Serve the noodles with the pike-perch. Spread the paprika salsa on top. Garnish with basil.