Pike-perch fillet in tomato cream sauce

Name: Pike-perch fillet in tomato cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 250 g wide ribbon noodles; 7-10 Tbsp Salt; 150 g frozen peas; 750 g Pike-perch fillet with skin; 7-10 Tbsp black pepper; 100 g Whipped cream; 1 pinch Sugar; 7-10 Tbsp Dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
3 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
250 g wide ribbon noodles
7-10 Tbsp Salt
150 g frozen peas
750 g Pike-perch fillet with skin
7-10 Tbsp black pepper
100 g Whipped cream
1 pinch Sugar
7-10 Tbsp Dill

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil, fry onion in it. Add tomato paste and sauté briefly. Chop the tomatoes coarsely, add and simmer for about 10 minutes at low heat. Prepare pasta in boiling salted water according to package instructions. 2-3 minutes before the end of the cooking time, add peas to the boiling water and cook along. Wash the pike-perch, dab dry and cut into pieces.
2
Heat 2 tablespoons of oil and fry pike-perch on each side for about 3 minutes. Season with salt and pepper. Drain the noodles and let them drain. Pour cream to the tomatoes, season with salt, pepper and sugar. Arrange on plates and serve garnished with dill