Pike-perch fillet with pesto spaghetti

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Roast pine nuts in a pan without fat while turning. Take out and let cool down. Grate cheese finely. Peel garlic. Wash basil, shake dry. Pluck off leaves. Coarsely chop 2 cloves of garlic and basil.

2. 2

   Puree both with pine nuts and 3 tablespoons of cheese in the universal chopper or with a hand blender, gradually adding 6 tablespoons of oil. Season to taste with salt.

3. 3

   Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash the thyme, shake dry and pluck the leaves. Finely chop 1 clove of garlic. Rinse fish and pat dry. Cut the skin several times with a sharp knife, then cut the fish into 8 pieces.

4. 4

   Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a coated frying pan. Season fish with salt and pepper and fry on the skin side for about 2 minutes. Turn, add garlic and thyme and fry over medium heat for about 3 minutes.

5. 5

   Drain the pasta, mix with pesto. Serve with the fish. Add the rest of the parmesan.

Nutrition Facts

KCAL
690 kcal

CARBS
56 g

FATS
30 g

PROTEINS
45 g