Pike-perch fillet and zucchini noodles

Name: Pike-perch fillet and zucchini noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 yellow pepper; 1 Garlic clove; 1⁄2–1 red chilli pepper; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 Federation Chives, parsley and basil; 2–3 thin zucchini; 400 g ribbon noodles; 600 g Fish fillet (e.g. zander fillet); 3-4 Tbsp Butter

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 yellow pepper
1 Garlic clove
1⁄2–1 red chilli pepper
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 Federation Chives, parsley and basil
2–3 thin zucchini
400 g ribbon noodles
600 g Fish fillet (e.g. zander fillet)
3-4 Tbsp Butter

Directions

1
Clean, wash and finely dice the peppers. Peel garlic and chop finely. Clean the chillies, halve lengthwise, remove seeds, wash and chop finely. Mix with paprika, garlic and 1 tablespoon of oil. Season with salt.
2
Wash the herbs and, except for some basil, chop them finely or cut them into small rolls. Clean and wash the zucchini and peel into strips with a peeler.
3
Cook the pasta in plenty of boiling salted water for about 10 minutes. Add zucchini and cook for about 2 minutes.
4
Wash the fish, dab dry and cut into pieces. Season with salt and pepper. Heat 2 tablespoons of oil. Fry the fish for about 3 minutes on each side.
5
Drain the pasta and zucchini. Heat the butter in the pot. Add herbs, pasta and zucchini and mix well. Season with salt and pepper. Serve together with the fish. Spread the paprika salsa on top.
6
Garnish with the rest of the basil.