Redfish all\'italiana

Name: Redfish all\'italiana
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 250 g cherry tomatoes; 100 g dried soft tomatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Redfish fillet (approx. 150 g each); 2 TABLESPOONS Flour; 150 g Mozzarella cheese; 400 g Tagliatelle Noodles; 4 TABLESPOONS pesto genovese; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
250 g cherry tomatoes
100 g dried soft tomatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Redfish fillet (approx. 150 g each)
2 TABLESPOONS Flour
150 g Mozzarella cheese
400 g Tagliatelle Noodles
4 TABLESPOONS pesto genovese
7-10 Tbsp Grease

Directions

1
Peel and finely dice the onion and garlic. Wash the cherry tomatoes and cut into slices. Cut soft tomatoes into short strips. Heat 2 tbsp. oil, fry onion and garlic lightly for about 10 minutes.
2
After about 4 minutes add soft tomatoes and cherry tomatoes. Season to taste with salt and pepper.
3
Wash the fish, dab dry and season with salt and pepper. Turn fillets in flour. Heat 2 tablespoons of oil in a large frying pan and fry the fillets for about 4 minutes, turning them over. Dice cheese and stir into the tomato mixture.
4
Place the fillets in greased ovenproof moulds. Spread tomato mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
5
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Drain the noodles, removing 100 ml of noodle water. Mix pesto and pasta water. Put the noodles back into the pot and stir in the pesto.
6
Serve fish and pasta.